1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except margarine just until smooth. For thinner pancakes, stir in additional 1 to 2 T milk.
2. Heat griddle or skillet over medium heat or to 375º. Grease griddle with margarine if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.
*If using self-rising flour, omit baking powder and salt.
Makes nine 4-inch pancakes
1 Pancake: Calories 100 (Calories from fat 35); Fat 4g (Saturated 1g); Cholesterol 25mg; Sodium 240mg; Carbohydrate 13g (Dietary Fiber 0g); Protein 3g
Berry Pancakes: Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.
Buttermilk Pancakes: Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda. (When you don't have buttermilk, substitute sour milk: Use the same amount of sour milk as buttermilk. For each 1 cup of sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.)
Crunchy Pancakes: Stir 1/2 cup coarsely chopped trail mix or chopped nuts into the batter.