• Cooking Time: 4 per batch
• Servings: 8
• Preparation Time: 10
• 1 cup all-purpose flour
• 1 Tbsp. sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg, beaten
• 1 cup buttermilk*
• 2 Tbsp. cooking oil

1. Combine flour, sugar, baking powder, baking soda, and salt.
2. Make a well in the center of mixture and set aside.
3. Combine the egg, buttermilk, and oil; add egg mixture all at once to the flour mixture.
4. Stir just until moistened (batter should be lumpy); add additional buttermilk to thin batter if necessary.
5. For standard-sized pancakes (the ones I made), pour or spread about 1/4 cup of batter into a 3-inch circle onto a hot, lightly greased griddle or frying pan. For dollar-sized pancakes, pour or spread about 1 Tbsp. of batter into a 1-inch circle onto a griddle/frypan.
6. Cook over medium heat 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.
7. Serve warm with butter and syrup.

I was in the mood for pancakes this morning, and decided to look up a recipe in one of my cookbooks. I found this one in the 'Better Homes And Gardens New Cookbook, 12th Edition'. After I made the batter and went to cook them, I used a 1/4 cup to scoop it out and place them in the frying pan. This recipe makes about 8 standard-sized pancakes or 30 dollar-sized pancakes. *If you don't have buttermilk on hand: for every cup of milk, substitute one Tbsp. of either lemon juice or vinegar (I used lemon juice), and let it stand for about five minutes.