In a medium mixing bowl, whisk together first 6 ingredients (through salt). In a separate bowl, whisk together water, egg and butter. Add wet mixture to dry mixture, whisking until just moistened; add more water as needed to reach the consistency of a loose cake batter. Lightly coat a large nonstick skillet or griddle with oil and heat to medium; wipe skillet with a paper towel to coat pan evenly and absorb excess oil. 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.). Flip pancakes; cook until golden-brown on the bottom (1-3 min.). Wipe skillet clean; re-oil, wipe and repeat with remaining batter. Serve pancakes immediately with desired toppings or keep warm in a 200° oven until all pancakes are done.
- 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 wax paper between pancakes. You can microwave individual pancakes without thawing them for about 1 min. each.