|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk/1 cup plain yogurt plus 1/4 cup milk||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Egg||1 Large, lightly beaten|
|Vegetable oil||2 Tablespoon (For Brushing Pan)|
1. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, melted butter, and egg; stir just until the flour is moistened.
2. Heat griddle or 12-inch skillet over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 cups onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry, about 2 minutes. With wide spatula, turn pancakes and cook until underside is golden. Transfer to platter; keep warm in 200°F oven.
3. Repeat with remaining batter, brushing griddle with more oil if necessary.