Buttermilk Pancakes

Make these tender buttermilk pancakes with your choice of flour: all-purpose or whole wheat.

Recipe Ingredients:

1 large egg
1 cup all-purpose or whole wheat flour
1 cup buttermilk
1 tablespoon granulated sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Vegetable shortening

Cooking Directions:

1. In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients, except shortening, and beat until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.
2. Heat a lightly greased griddle or skillet over medium heat (375°F / 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

Makes 9 (4-inch) pancakes.