In a 4 cup measuring cup (to take advantage of the spout for easy pouring) whisk together buttermilk, egg and milk. Dump in dry ingredients and whisk until thoroughly combined. Heat a nonstick griddle until drops of water sizzle when sprinkled on to the surface.

Pour batter onto griddle in whatever size or shape takes your fancy. When bubbles form and edges look slightly dry, use a spatula to flip the pancake and cook for another 30-60 seconds, until second side is evenly browned.

This made about 12 4-inch pancakes.

Any remaining batter can be refrigerated overnight and the recipe can easily be doubled.