1 large egg
1 cup all purpose or whole wheat flour
3/4 cup milk
1 tablespoon granulated or packed brown sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
Butter, stick margarine or shortening
1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium heat or to 375 (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with butter if necessary.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.
I changed some things about these pancakes. I added another teaspoon of sugar. I added 3 tablespoons more of milk. We like our pancakes thinner. At first they were too thick and didn't even bubble on top so I thinned it out. They turned out perfect and my husband loved them. I got the recipe out of my Betty Crocker Cookbook.