In large bowl, beat egg til frothy. Whisk in milk, oil and vanilla. In medium bowl, whisk dry ingredients til mixed well. Add dry ingredients to wet ingredients into the large bowl, and stir til all is just moistened and batter is still a bit lumpy. (Don't overmix.) Using a 1/3 measuring cup, pour medium-sized pancakes onto heated non-stick griddle. (Do not oil non-stick surface.) Cook over medium-low heat til bubbles stop forming, edges of pancakes look dry, and bottom is deep golden brown. Turn and cook other side til done. (Same color.) Second side will take less time. You should get anywhere from 5-6 medium-sized cakes, to up to 9 small cakes. Serve with soft butter and warm maple syrup.
Decrease milk to 3/4 cup. Add 1/2 cup chunky applesauce and 1 tsp. cinnamon
BLUEBERRY or HUCKLEBERRY:
Fold in 1 rounded cup fresh or frozen berries.
Sub 1 cup buttermilk for the 1 cup milk. Decrease baking powder to 1 tsp. and add 1/2 tsp. baking soda.