Buttermilk Pancakes - cooking recipe

Ingredients

1 egg
1 1/4 c. buttermilk or sour milk
2 Tbsp. Crisco oil
1 c. flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preparation

In small mixing bowl, beat egg with fork.
Beat in buttermilk or sour milk and oil.
Set aside.
In large mixing bowl, stir together flour, sugar, baking powder, soda and salt.
Add egg mixture to flour mixture.
Stir until blended but still slightly lumpy.
Lightly grease a griddle or heavy skillet.
Heat until water sprinkled on griddle dances across surface.
Pour about 1/4 cup batter on griddle for each pancake.
When pancakes have a bubbly surface and slightly dry edges, turn to cook other side. Leftover batter may be refrigerated.
Makes 8 to 9 (4-inch) pancakes.