Mix in small bowl:
1-1/8 cup (275 g) organic milk
1/3 cup (72 g) olive oil
1 large egg

Sift together:
1 cup (120 g) all-purpose flour
2 T (24 g) baking powder
2 T (25 g) sugar
1/2 tsp salt

Mix the dry ingredients and the wet together. Add a slight bit more milk if batter is too thick.

Preheat a griddle to 400°F. When it’s good and hot, add a pat of butter to the grill and carefully using a paper towel, cover the working surface with the butter.

Pour the batter into a spouted measuring cup (you may have to do this in a few batches depending upon the size of your cup) and carefully pour the pancakes (in any size or shape that appeals to you) onto the griddle. When the edges start to get dry, it’s ready to flip. (This should only take a minute or so). Most griddles have “hot spots” so pay attention to that and move around the pancakes until done to your satisfaction!

These are lovely with a variety of toppings, but my husband wants me to point out, they’re a bit fragile if you’re going to slather peanut butter on them (his family’s favorite thing).

Original recipe from M.A. Nickum back in the 1950’s and a big family favorite of ours for over 65 years!