Preheat griddle, flat frying pan or skillet to about 400 degrees F.
Water should skitter when sprinkled onto the griddle.
If the surface is not non-stick, oil it lightly.
Using enough oil to "float" the pancakes produces a brown crust around
the rim, which some people like.
Note: If you sprinkle water to check temperature, do
that before adding oil. Adding water to hot oil tends to produce an
effect technically described as an "explosion".
Melt the butter. Can be done in a double-boiler arrangement (e.g.,
a teacup in hot water) or in a microwave on low setting to avoid
spattering (preferably covered).
In a mixing bowl (or better yet, a 2-quart measuring cup with
pouring spout), combine the dry ingredients.
Beat the egg with the buttermilk just enough to break the yolk,
then mix egg, buttermilk, and melted butter into dry ingredients. Don't
over-mix, which will make the pancakes tougher.
Proportions of buttermilk and flour can be adjusted to desired
consistency: thick batter makes thicker, fluffier pancakes.
Pour or spoon pancakes onto griddle, cook until bubbles appear but
before they break, flip, cook on other side.
A hotter surface makes darker pancakes; cooler, lighter.
Opinions vary as to proper color.
Serve with desired topping: maple syrup, butter, sugar, cinnamon,
cinnamon-sugar, fruit preserves, fresh or canned fruit (apricots for
example), fruit syrup, honey, fruit compote, etc. etc.
Variation:
Add fruit to the batter: blueberries, sliced bananas, sliced
strawberries, etc.
Source: Adapted from a recipe in the Chicago Tribune.
The original recipe used 1/4 cup whole milk and 3/4 cup buttermilk and
added 1 teaspoon sugar and 1/2 teaspoon salt. I like the buttermilk
flavor and find the other ingredients redundant.
If necessary, it's possible to omit the egg. The batter will be less
fluffy but still adequate.