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Pancakes with Variations

1 large egg

1 cup all-purpose flour

3/4 cup milk

1 tablespoon granulated sugar

2 tablespoons vegetable oil

1 tablespoon baking powder

1/4 teaspoon salt

Vegetable oil for greasing griddle, as needed

 

1. 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.
2. 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.
3. 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.