"This recipe might turn into your favorite as I have converted many with it. It's a lighter, fluffier pancake than the usual doughy ones most people and restaurants make. My family usually eats them with powdered sugar after a nice drizzling of melted butter but enjoy them however you like!"
Preheat griddle or large frying pan over med-high heat. Sift all dry ingredients together and put into mixing bowl. Add buttermilk and lightly beaten egg to dry ingredients in mixing bowl and mix just until gently combined. A large whisk works best. Do not over mix. The batter will be looser than traditional thicker pancake batter but add a little sifted flour if needed. Brush griddle lightly with oil and drop batter. Cook until bubbles form over top of batter and bottom is golden brown. Flip and cook until other side is well browned; about 2 minutes per side. Remove and keep warm or serve immediately. Re-brush cooking surface with the oil before dropping more batter. Drizzle cooked pancakes with melted butter.