Preheat griddle while you prepare the batter. If the griddle has a thermostat, set it for 400░F; or set control for medium-high -- about "6" on an element graduated from "1" to "10". Grease the griddle very lightly with margarine (but not low-cal margarine). If the margarine burns, the griddle is too hot.
Sift dry ingredients together in a large bowl.
In a separate bowl, beat the eggs, oil and milk until well blended.
Add the liquids to the dry ingredients, stirring lightly with a wire whisk or a fork until the batter is creamy with some small lumps.
Spoon or ladle the batter onto the hot griddle.
Turn the pancakes when their edges look dry and bubbles cover the top.
Flip them once; more will give them a rough texture.
This recipe yields 19 four-inch pancakes.
RECOMMENDED: For less dense pancakes, separate the eggs when you mix the batter. Add yolks with other liquids. Whip the whites until soft peaks form and add them after you've combined the other ingredients.
NOT RECOMMENDED: For thinner pancakes, add more milk or water to the batter.