Instructions

• In a large bowl whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 2 1/2 teaspoons sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking soda until evenly combined.
• In a separate bowl or measuring cup combine 1 1/2 cups buttermilk, 2 tablespoons vegetable oil, and 1 lightly beaten egg; whisk briefly to blend.
• Pour the wet ingredients into the dry ingredients and use a spoon to stir until the batter is mostly smooth — small lumps are fine; avoid overmixing.
• If the batter seems too thick to pour, stir in 2 to 4 tablespoons additional buttermilk, a tablespoon at a time, until the batter reaches a pourable but still slightly thick consistency.
• Heat a skillet or griddle over medium-low heat and lightly brush or wipe the surface with a bit of oil.
• Pour batter onto the hot surface to form pancakes of your desired size, leaving space between them.
• Cook until tiny bubbles form across the top and the edges look set, then flip and cook the other side until both sides are golden brown.
• Serve the pancakes warm with syrup.