Marion Cunningham's buttermilk pancakes

This recipe has become our favorite when we make pancakes, which is quite frequently. I'm not sure what makes them so good, since it's very similiar to other recipes, but it works for us! The author says it doesn't work well to multiply the recipe, but you can double a batch and have it still turn out.

Ingredients:

• 1 cup flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 large egg
• 1 cup buttermilk
• 2 Tbsp. melted unsalted butter
• 1 Tbsp. butter or oil for the pan

Directions:

1. Mix together flour, baking soda, and salt in a bowl. Crack egg into the center and pour the buttermilk over the top of the egg.
2. With a fork or whisk, stir until it forms a lumpy batter and all flour is absorbed. Pour in melted butter and stir until buttter is just dispersed. DO NOT OVERMIX.
3. Spread 1 Tbsp. butter/oil on the griddle. Pour 1/4 cup of the batter on to form pancakes. Turn when bubbles form on the top. Brown the other side.
4. Eat!

No buttermilk? Just add a Tbsp of vinegar to a measuring cup, then pour in milk until it reaches 1 cup mark. Stir, let sit a few minutes, then proceed as normal. :)