1 1/4 c. all-purpose flour
2 tbsp. sugar
2 tsp. double-acting baking powder
3/4 tsp. salt
1 egg
1 1/3 c. milk
Salad oil

In large bowl, mix first 4 ingredients. In small bowl, beat egg slightly; stir in milk and 3 tablespoons oil; add to flour mixture and stir just until flour is moistened.

Heat skillet or griddle over medium-high heat until drops of water sizzles. Brush lightly with oil. Pour batter by scant 1/4 cupfuls onto hot skillet or griddle, making a few pancakes at a time. Cook until bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until underside is golden.