2 Cups Self-Rising Flour (or Flour, baking powder, and salt. see below)
1 Cup Milk
1 Tablespoon Sugar
1 Egg
2 Tablespoons Vegetable Oil
Combine all ingredients until just barely mixed. (Don't beat till
absolutely smooth or they will be tough pancakes). If the batter seems too
thick add another 2 or 3 tablespoons milk. Spoon onto a hot griddle which
has been slightly buttered. When the bubbles begin to break but while the
top still looks moist, flip over and brown the other side.
I frequently butter the pancakes while still on the griddle, just after I
flip them, instead of waiting to butter them at the table. Just smear a
small dab of butter around on the pancake. Since it melts so fast, it seems
to use less butter, but give more flavor that way.
If you can't get self-rising flour, use all-purpose and add a teaspoon
baking powder and half teaspoon salt.
I frequently try one pancake first to see how high it's going to rise once
it starts cooking, then add a bit more milk if I think its too thick or a
tablespoon or so of flour if I think its too thin. Just stir this in to the
batter gently, since the batter will have started to rise a bit by then.
Stir too hard and the batter falls.
The sugar can be adjusted to taste, and I sometimes use 2 eggs for a richer
batter.
If dh really wants them like mama's
the oil.
I have also substituted about a half cup of cornmeal for the same amount of
flour. But watch closely, because they brown a bit faster than you expect.