1 egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
1 tablespoon sugar (white or brown)
2 tablespoons vegetable oil
1 tablespoon baking powder
1/4 teaspoon salt
In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients and beat just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
Makes about 10 (4-inch) pancakes. Recipe can be doubled.
Variations:
Fruited Pancakes: Stir in 1/2 cup fresh or frozen (thawed and drained) berries or chopped fruit such as bananas, apples, peaches or pears.
Crunch Pancakes: Stir in 1/2 cup chopped nuts, trail mix or granola.
Cinnamon-Oatmeal Pancakes: Substitute 1/2 cup quick-cooking oats for 1/2 cup flour. Stir in 1/2 teaspoon ground cinnamon with the flour.
Cornmeal Pancakes: Substitute 1/2 cup cornmeal for 1/2 cup all-purpose flour.