Pancakes

Directions

• In a medium bowl, beat egg with whisk or fork until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not over-mix or pancakes will be tough. For a thinner pancake, stir in an additional 1-2 tablespoons of milk.
• Heat griddle or skillet over medium high heat. To test if it is hot enough, sprinkle it with a few drops of water. If bubbles jump around, the heat is just right. Brush with vegetable oil if necessary. 
• For each pancake, pour slightly less than ¼ cup batter onto the griddle. Cook 2-3 minutes or until bubbly on top and dry around edges (bubbling is important to watch for) turn and cook the other side until golden brown.