1 1/4 c. all-purpose flour
2 tbsp. granulated sugar
2 tsp. baking powder
1 beaten egg
1 c. milk
1 tbsp. cooking oil

Stir together flour, granulated sugar, baking powder, and 1/2 teaspoon salt. Combine eggs, milk, and oil; add all at once to flour mixture, stirring until blended but still slightly lumpy. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 tablespoon batter for each dollar- size pancake. Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about 8 (4 inch) pancakes or about 30 collar-size pancakes.

Buttermilk Pancakes: Prepare pancake batter as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to the flour mixture; substitute 1 1/3 cups buttermilk or sour milk for the 1 cup milk. Add additional buttermilk to thin the batter, if necessary. Makes about 10 pancakes.

Buckwheat Pancakes: Prepare pancake batter as above, except substitute 3/4 cup whole wheat flour and 1/2 cup buckwheat flour for the 1 1/4 cups all-purpose flour and substitute 2 tablespoons brown sugar for the granulated sugar. Increase milk to 1 1/4 cups. Makes 8.