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

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Grease heated griddle if necessary. Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edge. Turn and cook other side until golden brown. Yield: About nine 4-inch pancakes.