Sift dry ingredients together. In a 1-quart bowl, beat egg and add buttermilk and oil. Pour the wet ingredients over the dry, and whisk gently until just incorporated. Bake on a hot griddle and serve with REAL maple syrup. The amount of milk used depends on the dryness of the flour. Use your judgment. NOTE: Dudley Raynor RCVC99A suggests adding folding a beaten egg white into the batter before baking on the griddle, for extra fluffiness in any pancake recipe. Reformatted by: Wendell Openshaw SRNP05A ----