Rogene's Buttermilk Pancakes

This are a breakfast staple in the Hill households ... so good. They make a nice thick pancake but if you want them a bit thinner just add more buttermilk. Basic instructions are included - I'm sure everyone knows how to cook a pancake - if not have toast with jelly. ;)

• Ready In: 10 mins
• Serves: 2-4

Ingredients

• 1  cup buttermilk
• 7⁄8 cup flour
• 1  egg
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  tablespoon sugar
• 3  tablespoons  oil

Directions

1. Place all ingredients in a blender and whip.
2. Start with a medium hot frying pan. (Med hot means when you drop a few drops of water on griddle it should "dance" for a few seconds before evaporating.) Take pan off from heat source and spray with cooking spray, put back on heat, pour about a 1/4 to 1/2 cup of batter into pan. If the batter is thick just spread the top around to desired size and thickness with back of spoon. Cook until edges and/or top of pancake begins to look dry and flip. Cook on second side until golden brown.