No buttermilk? Mix 1 cup milk with 1 tbsp vinegar and let rest for 5 minutes. Don't over-mix the batter. Lumps will disappear when cooking. Over-mixing may cause it to be too cake-like? Cooked too many? Let them cool to room temp then place in fridge. Good for a few days after - microwave to warm 'em up again. Note: Use a pan spray instead of butter in the pan. Also, this really burns the pan, so use the old nonstick pan or another pan that can be really scrubbed. Note2: Cook at level 4 on my stove.

1 1/3 Cups all-purpose Flour 1 tbsp baking powder 2 tbsp sugar 1 tsp salt 1 egg large 4 tbsp butter melted 1 cup buttermilk (or mix 1c milk + 1 tbsp vinger and let rest for 5 min) 2 Teaspoons vanilla extract

Sift the flour, sugar, baking powder and salt into a large bowl and whisk together then set aside. Melt the butter in a small bowl. In a medium bowl whisk the buttermilk, egg and vanilla together. Stir in the melted butter. Add the wet mixture to the dry and mix until combined. Place a pat of butter in a large pan over medium-high heat. Once melter and bubbling add about 1/3 to 1/2 cup of batter for each pancake. Cook for a few minutes until golden then flip oven and cook an additional minute. Add more butter as you make additional pancakes.