Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

In a blender or with a mixer, combine all of the remaining ingredients until smooth.

Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

When the edges appear to harden, flip the pancakes. They should be light brown. Cook on the other side for same amount of time, until light brown.

1. Combine dry ingredients. Add milk, egg and oil. Mix until smooth.
2. Heat non-stick pan over medium heat until water beads. Do not oil.
3. Pour pancake mixture in 1/4 cup amounts.
4. Turn when tops are covered with bubbles and edges look cooked.
5. Remove from heat when pancake stops steaming.

In a mixing bowl, stir together the dry ingredients. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mixing in the dry ingredients to make a smooth batter. Cover the bowl and let it stand at room temperature for 1 hour, or overnight in the refrigerator.

Heat a heavy skillet or griddle and grease it lightly. Transfer the batter to a measuring cup or pitcher with a pouring lip, or use a ladle, and pour the batter into the skillet to make 6- to 7-inch pancakes, cooking only as many at one time as you have room for.

Cook the pancakes until bubbles cover their surface, about 1 minute, then turn them with a wide spatula and cook for 1 minute more.