1 c. flour (self-rising)
1 1/2 tsp. baking powder
7 oz. 2% low-fat milk
2 tbsp. olive oil or vegetable oil
1 egg white

Mix dry ingredients. Add milk, oil, and egg white. Blend ingredients. Let stand a few minutes. If batter is too thick, add a few drops (less than a teaspoon) of milk until batter is a desired consistency.

Pour desired amount of batter in a hot, slightly oiled, skillet. When upper side of pancake is bubbly and edges appear dry, it is ready to be turned over. A spatula should be used to flip the pancake, only once. Makes 8 (4 inch) pancakes.

Egg without yolk eliminates cholesterol.