1 1/3   c            Flour
   2       tb           Sugar
   3       ts           Baking powder
     3/4   ts           Salt
   1                    Egg, slightly beaten
   1 1/4   c            Milk
   3       tb           Oil
  Sift flour, sugar, baking powder and salt into a
  mixing bowl.  Make a well in the center.
  In a small bowl blend together the egg, milk and salad
  oil.  Beat with a whisk or rotary beater until smooth.
  Slowly heat griddle.  Grease it lightly if necessary.
  Heat until a drop of cold water bounces on the hot
  griddle (or follow instructions for your griddle).
  Add liquid ingredients all at once to the flour
  mixture.  Beat with a rotary beater until smooth. Pour
  batter by the 1/4 cupful onto the griddle. Don't crowd
  pancakes, or they will be difficult to turn. Bake
  until pancake is puffed, the surface is full of
  bubbles (with just a few beginning to break), and the
  underside is golden brown. (The top will start to stop
  looking shiny.) Turn pancakes only once. Serve
  immediately with plenty of butter and syrup.