This is our own recipe, derived after many Saturday mornings of pancake experiments. We finally hit on an easy recipe that both Chuck and I like. They are light, cook up perfectly in a cast iron pan, and have some "tooth", as Chuck says, due to the corn flour.
1 c. flour
Start heating the pan over a little less than medium heat. Sift together dry ingredients into medium size bowl. In a small bowl, whisk together egg, oil, and buttermilk. Then mix the wet ingredients into the dry ones, but do not mix much, or you will end up with tough pancakes.
Melt a little butter on your pan or griddle. Drop mix by 1/4 cupfuls into the pan and cook for 3-4 minutes per side, or until done. You may need to adjust heat after the first batch. Serve right away!
These have an affinity for berries - we like to heat up raspberries (fresh or frozen) in maple syrup for a while and serve this over the pancakes.