Old Fashioned Buttermilk Pancakes Recipe

Mix together dry ingredients very thoroughly.
1 cup all-purpose flour, ½ teaspoons salt, ½ teaspoons baking soda, 1½ teaspoon baking powder, ½ Tablespoon sugar
Mix together wet ingredients (except oil for cooking) in a separate bowl.
1 large egg, ¾ cup buttermilk, 1 teaspoon vanilla extract, 1 Tablespoon vegetable oil
Pour a little over HALF web mixture into dry mixture bowl. Stir together and add in more as needed to ensure it stays thick & lumpy. Don't mix beyond 15-20 stirs.
Let is rest uncovered for 5-10 minutes. Bubbles will form as it rises. Don't remix.
A little before end of batter resting time, heat up skillet, fry pan, or griddle to medium-low heat. When hot, add about 1 Tablespoon oil (or bacon drippings but not butter) for cooking each batch of 4-inch pancakes.
2 Tablespoon vegetable oil
Scoop to lift out each pancake batter into oiled fry pan, trying to retain bubbles. Repeat until filled pan.
Usually after about 2-3 minutes, turn over pancakes when edges start to show some drying and bubbles have formed across surface. Flipped side takes about ½ the time as original side.
Remove each pancake to serve on plates or stack on serving dish.