Buttermilk Pancakes

Time: almost ½ hour

Serves: makes 8-10 pancakes

Difficulty: 4

Ingredients:

1 cup all-purpose flour	1 cup buttermilk
1 tablespoon granulated sugar	2 tablespoons cooking oil
1 teaspoon baking powder	Shortening
¼ teaspoon baking soda	1 egg
¼ teaspoon salt	Syrup, berries, or powdered sugar (to serve)

Supplies:

Measuring cups and spoons	Pancake turner or variation of this
2 medium mixing bowls	Plate (for serving)
Wooden spoon	Foil
Wire whisk or fork	Plastic sandwich bag (optional)
Griddle or large skillet

Directions:

Put the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Stir with a wooden spoon and set aside.

In the other bowl, crack the egg and beat until the yolk and white are mixed. Add the buttermilk and oil to the egg and blend with the whisk again.

Combine the egg mixture with the flour mixture from earlier. Stir with the wooden spoon until the dry ingredients are wet. The batter should be somewhat lumpy, not smooth.

Grease an unheated griddle or skillet with shortening. Place it on a burner set to medium and let it heat up. Carefully sprinkle a few drops of water on the surface to check if it is hot enough—if it is, the water will dance across it.

Pour about ¼ cup of batter onto the hot griddle or skillet for each pancake. Cook over medium heat for about two minutes. This should allow for the surface to become slightly bubbly and for the edges to get a bit crispy or dry. Turn the pancakes over and repeat on the other side. They should be golden brown when you are done.

Remove pancakes from the heat when they are finished cooking and put on a serving plate. Cover them with foil so that they stay warm, and continue making pancakes until all of the batter is used. 
Turn off the burner and remove the griddle or skillet.

Allergy Information: Contains dairy and eggs.