• 1 1/3 cup all purpose flour 
• 3 teaspoons baking powder 
• 1/2 teaspoon salt 
• 3 tablespoons sugar 
• 1 egg 
• 1 1/4 cups milk 
• 3 tablespoons melted butter or vegetable oil 
• 1/4 teaspoon vanilla 

Stir flour, baking powder, salt and sugar together. 
Beat egg thoroughly; add milk. 
Make a well in center of dry ingredients; slowly add the egg milk mixture. 
Add melted butter and vanilla. 
Stir quickly until ingredients are just mixed and batter is still lumpy in appearance. 
Drop by 1/4 cupfuls on hot pancake griddle. 
Cook the pancakes until they are filled with bubbles and the under surface is golden brown. 
Turn and brown the other side. 
Serve as hot as possible with syrup, honey, jam or jelly, bacon or sausages. 
Do not turn the pancakes more than once during cooking. 

Hint: For the lightest pancakes ever, substitute club soda for the same amount of milk or water called for in the recipe. 

Yield: 10 12 pancakes