1 egg
1 c. milk
1 tbsp. cooking oil
1 1/4 c. flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. oil (for griddle)

Equipment: measuring cups and spoons. 1 quart jar with lid; rubber scraper; paper towel; nonstick griddle; pancake turner. Break egg into jar. Stir with rubber scraper. Add milk and 1 tablespoon oil. Screw lid on tightly. Shake well to mix. Carefully measure flour, sugar, baking powder, and salt into the jar. Close lid tightly. Shake to mix well. Batter should be slightly lumpy.

Use paper towel to rub a little oil over cold griddle. Put griddle on burner. With adult help, turn burner to medium heat. Heat griddle, sprinkle a few drops of water on the griddle. If they jump, the griddle is hot enough for use.

Measure 1/4 cup batter for each pancake and pour onto hot griddle. Cook 3 or 4 at a time. When bubbles cover surface of pancake and edges look dry, turn over with pancake turner. Cook until golden brown.

Remove pancakes with pancake turner. Repeat until you use all the batter. Put a little more oil on griddle if pancakes stick. Turn off burner. Serve with syrup or fruit. Makes 7 or 8 pancakes.