Heat griddle to 325 degrees Fahrenheit. Lightly grease as needed to prevent pancakes from sticking to surface.
In a small bowl mix flour, baking powder, sugar and salt together until well blended.
In a separate small bowl or mixing cup, measure out the milk, add the salad oil and drop in the egg. Beat this mixture gently until the egg is broken up and well blended.
Whisk the egg mixture into the dry mixture until just blended (batter will be very lumpy). Do not over mix!
Use a 1/2 cup dry goods measuring cup to pour the batter onto the griddle in uniform cakes. Cook until bubbles form and break and the edges of the cakes are dry, then flip and cook until the cakes rise and are golden brown on the undersides.
Add any one of the above toppers as desired, listed ingredients for each blended well and whipped for maximum enjoyment.