BUTTERMILK PANCAKES

¾ cup + 1 Tbs flour
½ tsp baking soda
½ tsp salt
1 large egg
2 Tbs sugar
1 cup buttermilk
1 tsp vanilla extract
2 Tbs butter, melted & cooled
1 ½ cups berries or fruit

If you want to add fruit: Peel and pit one fresh ripe peach and slice thin; peel and core one apple and slice thin then microwave one or two min, or use washed fresh berries or use fresh fruit on plain cooked pancakes.

Sift together the flour, baking soda, and salt into a medium size mixing bowl. In a small bowl, lightly beat the egg with the sugar, then stir in the buttermilk, vanilla, and melted butter. Add the liquid ingredients to the flour mixture and stir until just moistened. The batter should have the consistency of thick cream with some lumps. Do not over mix! Heat a large griddle or 2 large non-stick skillets over medium-high heat, then brush each lightly with some butter. Gently drop the batter into the skillets by heaping tablespoons 2 inches apart. Press a few berries or fruit slices into each pancake and cook until the undersides are golden grown and bubbles are breaking on top, about 2 Min. Turn and cook 2 Min. longer on the other side. Serve with maple syrup, confectioners sugar or fresh fruit .