Buttermilk Pancakes - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups buttermilk or 1 1/2 cups sour milk
3 tablespoons vegetable oil
fruit
butter
syrup

Preparation

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).
If desired, stir in fruit.
For standard-size pancakes, pour about 1/4 cup batter into a hot, lightly greased griddle or heavy skillet.
Spread batter, if necessary.
For dollar-sized pancakes, use about 1 tablespoon batter.
Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
Turn over when surfaces are bubbly and edges are slightly dry. Serve warm.
If desired, top with butter, syrup, and additional fruit.
Pancakes: Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
Whole Wheat Pancakes: Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
Buckwheat Pancakes: Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
Cornmeal Pancakes: Prepare as directed, except use 1 1/4 cups all-purpose flour and add 1/2 cup cornmeal.
Bran Pancakes: Prepare as directed, except use 1 1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
Fruit Options: If desired, stir in one of the following fruits into the pancake batter before pouring batter onto griddle: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.