1 egg
1/2 c. wheat flour
2 tbsp. oil
3 tsp. baking powder
1/2 c. all purpose flour
3/4 c. milk
1 tbsp. sugar
Pinch of 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. (Test griddle, sprinkled with a couple drops of water. If bubbles skitter around, heat is just right.) Pour about 3 tablespoons batter from spoon. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. (To keep pancakes hot, stack on plate and cover with large pan lid.) Makes about 9 (4 inch) pancakes.