Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk.
Grease heated griddle if necessary. (To test griddle, sprinkle with few drops water. If bubbles skitter around, heat is just right).
For each pancake, pour about 3 Tablepoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained).
Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour for the all-purpose flour. Use 1 cup milk. If desired, sprinkle 1 tsp whole bran or wheat germ over each pancake just before turning.
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 tsp and beat in 1/2 teaspoon baking soda.
Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
Nutrition Info Per Serving (Pancakes only): Calories 105.5 Total Fat 4.3 g Saturated Fat 0.8 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 2.8 g Cholesterol 24.4 mg Sodium 347.1 mg Potassium 63.3 mg Total Carbohydrate 14.2 g Dietary Fiber 0.5 g Sugars 2.8 g Protein 3.1 g