Buttermilk Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup nonfat buttermilk
1 tablespoon vegetable oil
1 egg, lightly beaten

Combine first 4 ingredients in a large bowl;
stir well.  Combine buttermilk, oil, and egg;
add to dry ingredients, stirring until smooth.
(As a variation, mix in an overly ripe banana.)

Spoon about 1/4 cup batter onto a hot nonstick
griddle or nonstick skillet.  Turn pancakes when
tops are covered with bubbles and edges look
cooked.  Yield: 9 (4-inch) pancakes.