Buttermilk Pancakes

To freeze leftovers, place waxed paper between the pancakes and wrap them tightly in foil.
Lightly spoon the flour into a dry measuring cup; smooth with a knife. Combine the flour and the next 4 ingredients (flour and salt) in a large bowl and make a well in the center of the mixture. Combine the buttermilk, butter, and egg; add to the flour mixture, stirring until smooth.Place approximately 1/4 cup of the batter in a hot nonstick skillet coated with cooking spray. Turn the pancakes over when the tops are covered with bubbles and the edges look toasted.