1 egg
1 c. flour
3/4 c. milk
2 tbsp. vegetable oil
1 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt

Beat egg until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in an additional 1/4 cup of milk. Heat griddle. To test griddle, sprinkle with a few drops of water, if bubbles and skitter around, heat is just right. Pour about 3 tablespoons batter onto hot griddle; cook until puffed and dry around edges, then turn and cook other side. This recipe can easily be doubled. Any leftover pancakes can be frozen for later quick breakfasts.

To freeze, after the pancakes are completely cooled, place in a ziploc freezer bag. There is no need to place waxed paper between the pancakes, they will not stick together frozen. Reheat in microwave.