1 ¼ cup flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon. baking soda
½ teaspoon salt
1 cup buttermilk
2 tablespoons cooking oil
*You can also add 1 cup fresh or frozen fruit, such as blueberries, if desired
In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt. In another bowl, combine egg, buttermilk and cooking oil. Add to flour mixture all at once. Stir mixture just until blended but slightly lumpy. (Note: Do not over-mix!)
Pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 tablespoon batter for each dollar-size pancake.
Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
Makes 8-10 standard-size pancakes or 36 dollar-size pancakes
Recipe from Better Homes and Gardens Cookbook, 1965 edition.