2 teaspoons baking powder

⅛ teaspoon salt

1 cup all-purpose flour

2 tablespoons granulated sugar

1 egg

1½ tablespoons vegetable oil, plus extra for greasing

1 cup milk

6 tablespoons (or to taste) peanut butter

• Heat a griddle or heavy skillet, making sure it is very hot (a drop of water should sizzle when dropped on it).

• In a medium-sized bowl, stir the baking powder and salt into the flour, blending thoroughly. Stir in the sugar. In a small bowl, lightly beat the egg and add the vegetable oil and milk.

• Add the egg mixture to the dry ingredients. Do not overmix. (Don't worry about lumps.) The batter should be runny.

• Grease the griddle or skillet with oil as needed. Pour the batter into the pan in ½-cup portions for each pancake (or ¼-cup portions for smaller pancakes). Cook until the pancakes are browned on the bottom and bubbling on top. Flip over and cook the other side until browned. Remove the pancakes from the skillet or griddle.

• Spread the peanut butter on the pancakes and roll up. Serve as is, or topped with butter and syrup or dusted with powdered sugar.

Leftover Pancakes and Batter?

Leftover batter will usually keep for a day in a sealed container in the refrigerator. Just add a bit of milk before reusing. However, leftover pancakes should be frozen.

Yields 3 large or 6 small pancakes

These taste delicious served cold, with each rolled-up pancake cut into 1-inch pieces.