Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth.  For thinner pancakes, stir in additional ¼ cup milk.  Grease heated griddle if necessary.  Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.  Cook pancakes until puffed and dry around edges.  Turn and cook other sides until golden brown.  About 16 4-inch pancakes.