Buttermilk Pancakes

Pancakes
1 cup all-purpose flour
1 cup buttermilk
1 egg
2 tablespoons sugar
3 tablespoons butter, melted
2 teaspoons baking powder
1/4 teaspoon salt

Combine all pancake ingredients in large mixer bowl. Beat at medium speed until smooth (about 1 minute). (Batter will be thick.)

Heat lightly greased griddle to 350 degrees or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto griddle. Spread batter to 4-inch circle. Cook until bubbles form on surface (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup. Makes 8 pancakes

Variations: Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.

Tip: If batter is too thick, stir in 1 to 2 tablespoons milk.