from Cooking for Kids
Pancake batter should be mixed as little as possible. A few lumps in the batter are to be expected. Over mixing will cause them to be tough and chewy instead of light and fluffy.
2 c all-purpose flour
1 T sugar
1 ½ t baking powder
½ t baking soda
½ t salt
1 egg, beaten
1 ½ c buttermilk
¼ c vegetable oil (you could also use melted butter)
Preheat skillet over medium heat.
Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Make a well in the center of the dry ingredients.
Combine egg, buttermilk and oil in a medium bowl. Stir the liquid ingredients into dry ingredients until just combined.
Pour about 1/3 c batter onto heated skillet. Cook until bubbles appear and don’t close over. Turn pancakes and cook a minute or two longer.