The key to making pancakes is a hot pan and patience. The skillet is ready when water sprinkled on it immediately forms tiny bubbles and evaporates. Patience is a crucial virtue to making a crisp, golden pancake. Don’t flip them until bubbles appear on the surface of each pancake.

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
2 Tablespoons butter, melted

1. Combine flour, baking powder, baking soda and salt in a medium-size bowl and whisk to combine; set aside. In a small glass bowl or measuring cup, combine buttermilk, egg, and melted butte.  Stir with a fork, using the same motion as scrambling an egg until liquid ingredients are well mixed. 

2. Pour liquid ingredients into dry and stir, gently, using the same form until mixture is just combined.  It will be lumpy, and that’s okay, just make sure there are no pockets of unmixed dry ingredients.

3. Heat a skillet over a medium flame. Coat pan with a pat of batter and add circles of batter.  Use a teaspoon to make kid-friendly silver dollar style or a tablespoon for dad size cakes.  Flip when bubbles form on top and edges start to look dry; continue cooking for 30 to 45 seconds or until done.