Sift flour, sugar, baking powder and salt into a
mixing bowl. Make a well in the center.
In a small bowl blend together the egg, milk and salad
oil. Beat with a whisk or rotary beater until smooth.
Slowly heat griddle. Grease it lightly if necessary.
Heat until a drop of cold water bounces on the hot
griddle (or follow instructions for your griddle).
Add liquid ingredients all at once to the flour
mixture. Beat with a rotary beater until smooth. Pour
batter by the 1/4 cupful onto the griddle. Don't crowd
pancakes, or they will be difficult to turn. Bake
until pancake is puffed, the surface is full of
bubbles (with just a few beginning to break), and the
underside is golden brown. (The top will start to stop
looking shiny.) Turn pancakes only once. Serve
immediately with plenty of butter and syrup.
