Quick Buttermilk Pancakes

Directions

1. 1
   In a 4 cup measuring cup (to take advantage of the spout for easy pouring) whisk together buttermilk, egg and milk.
2. 2
   Dump in dry ingredients and whisk until thoroughly combined.
3. 3
   Heat a nonstick griddle until drops of water sizzle when sprinkled on to the surface.
4. 4
   Pour batter onto griddle in whatever size or shape takes your fancy.
5. 5
   When bubbles form and edges look slightly dry, use a spatula to flip the pancake and cook for another 30-60 seconds, until second side is evenly browned.
6. 6
   This made about 12 4-inch pancakes.
7. 7
   Any remaining batter can be refrigerated overnight and the recipe can easily be doubled.