Buttermilk Pancakes

1 cup all-purpose flour

1 Tbsp sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 beaten egg

1 cup buttermilk or sour milk (or 1/2 cup sour cream and 1/2 cup milk)

2 Tbsp cooking oil

1 tsp cinnamon (optional)

Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, butter-milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.

For standard-size pancakes, pour or spread about ¼ cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat (or 300°F) for about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

Whole Wheat-Buttermilk Pancakes: substitute whole wheat flour for all-purpose flour and brown sugar for sugar.

Non-buttermilk Pancakes: substitute milk for buttermilk, increase baking powder to 2 tsp, and omit baking soda.