• 1 1/4 cups all purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

• 1 teaspoon pure vanilla extract
• 1 1/2 cups buttermilk
• 1 egg (room temperature)
• 1/4 cup vegetable oil (plus more for cooking)

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In a medium mixing bowl combine flour, sugar, baking powder, baking soda and salt. Measure buttermilk in a 2 cup measuring cup. Add egg and mix slightly. Pour into flour mixture. Add vanilla extract and oil to the bowl and mix well to combine. Heat a skillet over medium heat. Place a teaspoon of vegetable oil on heated skillet. Use a 1/4 cup measurer to pour as many pancakes that will fit onto the skillet. The mix will spread about 4 inches. If using fruit or nuts, place them on top of the batter immediately. Cook until bubbles pop on the top of the pancake and they start to dry around the edges. They should be golden brown on the bottom. Flip and cook until golden brown on this side. Continue until all mix is used. Serve with butter and real dark amber maple syrup. Your favorite cooked sausage links are also good accompaniments.