Preparation Put the buttermilk, egg and melted butter in a bowl; stir briskly until smooth and blended.Stir the flour, salt, and baking soda together in a small bowl until well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened-- lumps are OK.Heat a skillet to medium high. Grease lightly and spoon out about 3 T of batter per pancake. Cook until bubbles break on top; flip and cook briefly until light brown on bottom.Serve immediately with maple syrup.Note: Marion says the batter holds well for several days in the refrigerator. Also, you can substitute 1/4 C of rye flour, whole wheat flour or cornmeal for 1/4 C of the all-purpose flour in the recipe.