ORIGINAL BUTTERMILK PANCAKES

1 3/4 cups all purpose flour
2 tbsp granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg, slightly beaten
1 1/2 cups buttermilk or sour milk*
3 tbsp cooking oil**

In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.

In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened; batter should be slightly lumpy.

I also use again the grease along with butter when cooking the pancake in a iron skillet (the skillet also gives a better taste, don't know why but it does). You do have to work on the temperature along with the grease to make the edges perfect.

I still think my Grand Ma, made them better. Seems they were always better when she made them in the restaurant.

*The kids like it when I make home made buttermilk: Combine 1 cup of milk and 1 teaspoon of white vinegar; stir and let sit on counter until room temperature.

**I use a mixture of bacon grease and breakfast sausage grease. This is how I was taught from Grand Ma. I save my grease keep it covered in refrigerator.

Good Luck