| 1 | Sift flour, sugar, baking powder and salt into a mixing bowl. |
| 2 | Make a well in the center. |
| 3 | In a small bowl blend together the egg, milk and salad oil. |
| 4 | Beat with a whisk or rotary beater until smooth. |
| 5 | Slowly heat griddle. |
| 6 | Grease it lightly if necessary. |
| 7 | Heat until a drop of cold water bounces on the hot griddle (or follow instructions for your griddle). |
| 8 | Add liquid ingredients all at once to the flour mixture. |
| 9 | Beat with a rotary beater until smooth. |
| 10 | Pour batter by the ?cupful onto the griddle. |
| 11 | Don"t crowd pancakes, or they will be difficult to turn. |
| 12 | Bake until pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden brown. |
| 13 | (the top will start to stop looking shiny). |
| 14 | Turn pancakes only once. |
| 15 | Serve immediately with plenty of butter and syrup. |
| 16 | Yield: 12 4-inch pancakes |
