Best Buttermilk Pancakes

Ingredients

• 1 large Egg
• 1 cup All-purpose flour
• 1 cup Buttermilk
• 1/2 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 tablespoon Packed light brown sugar
• 2 tablespoon Vegetable oil
• 1 teaspoon Vanilla
• 1/4 teaspoon Salt
• 1 tablespoon Unsalted butter

Instructions

1. Preheat your griddle to 350 degrees F. If you don’’t have a griddle, preheat a frying pan to medium-heat.
2. Beat the egg in a medium size bowl until light and fluffy. Stir in remaining ingredients, except the butter. Use the butter to grease the griddle or frying pan, if necessary, to prevent sticking. To test the readiness of the griddle or pan, you may place a drop of water onto it. If it sizzles, then your pan is hot enough to start cooking.
3. I usually pour my batter into a glass measuring cup and use that to pour the batter onto the griddle. I find it much easier to pour and control the size of the pancakes. Once the batter is poured onto the pan or griddle, watch for bubbles forming on top. When bubbles have started to form, flip your pancakes over to finish the second side. Repeat process until all batter is used up.
4. Serve with syrup, a pat of butter and fruit, if desired.