1 cup All purpose flour
3/4 cup Milk
1 tablespoon Sugar
1 tbsp vegetable oil
1 tsp vanilla
1 tbsp Baking Powder
1/2 teaspoon Salt
Whip the egg 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 tbsp 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. Nine 4-inch pancakes;
Serve with Sautéed Ripe Banana
Slice ripe banana and fry in a little butter. Sprinkle with brown sugar to caramelize. Add a little orange juice to make a sauce. Sprinkle with a dash of cinnamon. Serve over pancakes.