1 1/4 c. flour
2 tbsp. sugar
2 tsp. double-acting baking powder
3/4 tsp. salt
3 tbsp. salad oil
1 1/3 c. milk (for thicker pancakes use only 1 c. milk)
1 egg, slightly beaten

In large bowl, mix first 4 ingredients with fork. Add oil, milk, and egg; stir just until flour is moistened. Preheat electric griddle. If not non-stick, brush lightly with oil. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until bubbly and bubbles burst; edges will look dry. Flip and cook until underside is golden. Place on heated platter. Keep warm.

Makes 12 (4-inch) pancakes.

VARIATIONS: For apple pancakes - add 1/4 teaspoon cinnamon and 1 cup finely chopped apples (peeled and cored). For blueberry pancakes - prepare thicker batter, add 1/2 cup blueberries.

TOPPINGS: butter, maple or maple-blended syrup, honey, preserves, marmalade, apple butter as desired.