1-1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg, lightly beaten
1-1/4 cups buttermilk
3 tablespoons vegetable oil
1 cup chopped pecans, toasted (optional)
Stir together first 5 ingredients in a large bowl; make a well in the center of mixture.
Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Add pecans, if desired.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.
Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with butter, warm maple syrup, and fresh berries.
Yield: 9 (4-inch) pancakes.
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