1. Place flour in a large mixing bowl. Gradually add buttermilk, beating well with a spoon. 

2. Add egg, salt, and sugar and stir until blended. Mixture should be the consistency of pancake batter. If mixture is too thick, stir in ¥ c. warm water. Set batter in a warm place for 10 to 15 minutes. 

3. Lightly grease a small frying pan with 1 tsp. oil. Heat pan for several seconds over medium heat. Pour ø c. batter into pan, quickly swirling pan so a thin, even layer covers the bottom. (If batter has thickened, add a little more warm water to mixture in bowl and beat well.) When edge of pancake lifts easily from pan (about 2 to 3 minutes), carefully flip over with a spatula. 

4. When other side lifts easily from pan, remove pancake, place on a plate, and cover with a cloth towel. Repeat with remaining batter, adding more oil to the pan when necessary. Serve warm.