Pancakes

This is a recipe out of my Betty Crocker Cookbook but these pancakes are so much better than Bisquick.

1 large egg
1 cup all purpose flour or whole wheat flour
3/4 cup milk
1 Tbsp. granulated or packed brown sugar
2 Tbsp. vegetable oil
3 tsp. baking powder
1/4 tsp. salt
butter

Beat egg in medium bowl with hand beater or fork until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1-2 Tbsp. milk.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with butter if necessary. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.

Buttermilk pancakes: Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 tsp. Add 1/2 tsp. baking soda.

Berry pancakes: Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.