1 cup flour (all purpose or whole wheat)
3/4 cup milk
1 TBS brown sugar
2 TBS vegetable oil ( I use canola)
3 tsp baking powder
1/4 tsp salt
Beat egg with beater in medium bowl until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in an additional 1 to 2 TBS milk) Heat griddle or skillet over medium heat to about 375 degrees. Grease with butter. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right)
For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook on other side until golden brown.