Buttermilk Pancakes

2 – 3 Servings 1 egg, slightly beaten 1 cup buttermilk 1 cup flour 1 T. sugar 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 2 T. vegetable oil 4 – 5 Servings 2 eggs, slightly beaten 2 cups buttermilk 2 cups flour 2 T. sugar 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt ¼ cup vegetable oil

Mix egg(s) and buttermilk together with a whisk. Add flour, sugar, baking powder, baking soda, and salt; whisk together just until moistened. Add oil and whisk together until smooth. Pour onto a preheated, oiled griddle and cook until edges become firm and bubbles form, about 2 minutes. Flip over and finish cooking. Note: For multiple servings, mix together the dry ingredients for 4 – 5 servings ahead of time and store in a zipper bag. Repeat, so that you have bags ready to handle last-minute batches of batter. Then pour the contents of one bag into a bowl and add the egg/buttermilk; whisk, then add the oil.