BUTTERMILK PANCAKES

Steps:

• Preheat a lightly oiled griddle or fry pan. Sift and measure flour; sift again with sugar, salt and baking soda. Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break. Serve immediately. Variations: Blueberry Buttermilk Pancakes: Stir in 2/3 cup well-drained canned blueberries or 1 cup fresh or thawed frozen blueberries just before cooking. Serve with syrup, sweetened whipped cream or sour cream and additional blueberries. Apple Buttermilk Pancakes: Fold 1 cup chopped apple into batter. Pineapple Buttermilk Pancakes: Fold 1 (3 3/4 oz.) can well-drained crushed pineapple into batter. Chopped Apple and Cinnamon Pancakes: Chop apple to an 1/8 inch dice. Microwave chopped apple on high 1 minute. Sprinkle lightly with cinnamon sugar. Stir into batter.