3/4 c All-purpose flour

1/2 ts Salt

1 1/2 tb Sugar

1 t (scant) baking powder

1 Egg

1 1/2 tb Vegetable oil

5/8 c Low-fat milk

SIFT THE DRY INGREDIENTS together into a bowl. Combine the egg, oil and milk together in another bowl, then stir them into the dry ingredients until batter is just smooth. Lightly grease a large skillet or griddle. When hot, ladle the batter onto the griddle. (Usually, 3 pancakes fit in a large skillet.) Adjust heat to medium-high. When bubbles appear on the surface of the pancake, usually after 2 to 3 minutes, lift with a spatula to see that the underside is browned. Turn and cook the second side until browned, about 1 1/2 to 2 minutes. Makes 3 Servings (6 4-inch pancakes) JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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