|Sifted flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , lightly beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Cooking oil/Melted butter / margarine||2 Tablespoon|
Preheat griddle over moderate heat while you mix batter or, if using an electric griddle, preheat as manufacturer directs.
Sift flour, salt, sugar, and baking powder into a bowl or wide-mouthed pitcher.
Combine egg, milk, and oil, slowly stir into dry ingredients, and mix only until dampened—batter should be lumpy.
When a drop of cold water will dance on the griddle, begin cooking pancakes, using about 3 tablespoons batter for each, allowing plenty of space between them and spreading each until about 4" across.
Cook until bubbles form over surface, turn gently, and brown flip side.
Stack 3-4 deep on heated plates and keep warm while cooking the rest.
Serve as soon as possible with butter, maple syrup, or other topping