Buttermilk Pancakes

I know this is probably something everybody already knows how to make, but I'm putting it up because when I was first married and trying to learn how to cook, I was horrible at pancakes (and everything else). I had no idea how to cook them and they always came out yucky. So...here's to hoping someone else out there is like me and will benefit from this.

First off, here's your ingredient list. (Don't freak out about not having the buttermilk. I'll explain that later...) This amount makes us about 6 pancakes and should take no more then 10 minutes to make.

Before you start doing anything else. Preheat your stovetop, and pan, to med-low heat. This part is essential to having quick, easy to turn pancakes. (Learned this the hard way.)
Whisk together your beaten egg and buttermilk. If you don't have buttermilk (and who does?) take 1 cup of milk and add about 1 T. lemon juice. Let it sit for about a minute. It will curdle the milk, thus making buttermilk.)

Add in rest of ingredients and whisk until pretty smooth.
Spray pan with cooking spray then pour about 1/4 c. of batter onto preheated pan.

You will know the pancake is ready to turn (and won't fall apart when you attempt to flip it) when it starts to form a bunch of bubbles on the top. (Don't know if you can see it very well in this picture but there are a bunch of bubbles on top.) Once the bubbles form, flip the pancake over and let cook 2-3 minutes more.

Top with fruit, syrup, whipped cream, etc.

And enjoy!