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1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy;). If desired, stir in desired fruit.
2. For standard-size pancakes, pour about 1/4 cup batter onto a hot lightly greased griddle or heavy skillet. Spread batter if necessary. For mini pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry (see photo 3). Serve warm. If desired, top with butter and syrup.