Snow Day Buttermilk Pancakes

With anticipation of a snow day for Wednesday, I bought some low-fat buttermilk at the commissary on Tuesday night so that my husband could make us Buttermilk Pancakes for breakfast. 

1-3/4  cups  all-purpose flour
2  tablespoons  granulated sugar
1 tablespoon baking powder
1/4  teaspoon  salt
1    egg, slightly beaten
1-1/2  cups  buttermilk
3  tablespoons  cooking oil
    

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes. 

Recipe from Better Homes and Gardens Cookbook