Preheat griddle.

 In medium bowl, stir or sift dry ingredients together.

 Beat together egg, buttermilk, brown sugar and oil. Stir into dry ingredients just until moistened; batter should be slightly lumpy.

 Pour ¼ cup batter for each cake onto the well-seasoned, hot griddle. Flip pancake when bubbles appear on surface; turn only once.

Serve immediately with maple syrup.

Alternatives:

Omit soda. Use instead 2 teaspoons baking powder and 1 cup 2% milk. Add 1/2 cup fresh or frozen blueberries.

Serve hot, chunky, spiced applesause or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.

Source: Wheat Foods Council