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Buttermilk Pancakes

1 large egg

1 cup all-purpose or whole wheat flour

1 cup buttermilk

1 tablespoon granulated sugar

2 tablespoons vegetable oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Vegetable shortening

1. In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients, except shortening, and beat until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.
2. Heat a lightly greased griddle or skillet over medium heat (375*F - 190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

Makes about 9 (4-inch) pancakes.