1. In a medium mixing bowl, whisk together first 6 ingredients (through salt).
2. In a separate mixing bowl, whisk together water, egg and butter.
3. Add wet mixture to dry mixture, whisking until just moistened; add more water as needed to reach the consistency of a loose cake batter.
4. Lightly coat a large nonstick skillet or griddle with oil; heat to medium. Wipe skillet with a paper towel to coat pan evenly and absorb excess oil.
5. Working in batches, scoop batter onto skillet, forming 4-5" circles; cook until edges are set and dry and bubbles begin to burst on the surface (2-5 min.).
6. Flip pancakes; cook until golden-brown on the bottom (1-3 min.).
7. Wipe skillet clean; re-oil, wipe and repeat with remaining batter.
8. Serve pancakes immediately with desired toppings, or keep warm in a 200° oven until all pancakes are done.

Tasty Tip:

• If desired, replace buttermilk powder and water with low-fat buttermilk. Find buttermilk powder in the Baking Aisle.
• Pancakes may be frozen for at least 3 months. Tightly wrap with freezer or waxed paper between pancakes. You can microwave individual pancakes without thawing them (about 1 min. each).