Pancakes

Ingredients:

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

Directions:

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.

The Results:

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.