1 1/4 c. sifted flour
2 1/2 tsp. double acting baking soda
2 tbsp. sugar
3/4 tsp. salt
1 egg
1 1/4 c. milk
2 tbsp. salad oil
1 tbsp. melted butter

Set griddle or skillet on low to warm. In a medium bowl sift flour, baking powder, sugar and salt. In small bowl beat egg well and add milk, butter and salad oil. Slowly stir into flour mixture only until dry ingredients are wet. Lightly grease griddle. Spoon mixture into pan, spread into 4 inch diameter. Cook on low until rim of each cake is full of broken bubbles and underside is lightly browned.

For thicker pancakes use 3/4 cup of milk.

Variations: For apple pancakes, sift 1/4 teaspoon cinnamon with flour mixture. Add 1 cup finely chopped apples. For blueberry pancakes, add 1/2 cup sweetened blueberries to butter.