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You'll want to mix this up the night before you plan to eat it.
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1. In a medium sized glass or plastic bowl, mix dry ingredients. Add buttermilk, oil and egg. Stir together, being careful not to over mix.
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2. Nadine always used to transfer the mixture into a plastic jug at this point, but you can also just leave it in the bowl if you like. Make sure that whatever you choose to put the batter in, that you have plenty of extra space. The batter will double in size, overnight, and you don't want to wake up to a big mess in the morning. Cover the bowl loosely with plastic wrap, and stick it in the refrigerator overnight. It doesn't taste right unless it's allowed to sit for at least 6 hours.
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3. The next day, take the bowl out of the fridge. Do not stir.
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Heat a skillet over medium heat. Melt some butter in the skillet. When the butter is melted and foamy, ladle the pancake batter 1/3 cup at a time or so, into the skillet.
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4. Cook a few minutes without disturbing until bubbles appear all throughout the surface of the pancake. Once that happens, flip the pancake. Cook another minute or so on the other side.
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5. Transfer to a plate. Serve with butter and maple syrup.
