In a medium bowl, beat the egg with a wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in an additional 1 to 2 tablespoons of milk.
Heat griddle or skillet over medium-high heat (375°F). (To test the griddle, sprinkle with a few drops of water. If bubbles jump around, the heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
For each pancake, pour slightly less than 1/4 cup batter onto the griddle. Cook for 2 to 3 minutes or until bubbly on top and dry around the edges. Turn; cook the other side until golden brown.