1 egg, beaten
1 cup all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons vegetable oil
Stir together sugar, flour, baking powder, baking soda and salt. Add egg, buttermilk and oil, beating until mixture is smooth.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges look dry.
Serve with syrup or sprinkled with powdered sugar.
If you want, you can add 1/2 cup blueberries, rinsed and drained. Fold in after step 1. I actually prefer to sprinkle the blueberries on top of the pancakes after pouring them onto the skillet. They don't purple that way and the batter does not turn gross if you want to save it. Also, I combine the egg, buttermilk and oil together before adding it to the dry ingredients.