Pancakes

1 1/4 cups Flour
3 tsp. Baking Powder
2 Tbs. Sugar
1/2 tsp. Salt
1 Egg
1 cup Milk
2 Tbs. Oil
1/2 Tbs. vanilla

Mix well. Heat skillet or frying pan (not too hot - about a 4 setting), and lightly spray with cooking spray. Pour desired amount of batter into pan, and when the bottom is nice and golden, flip over. Once both sides have that nice gold color, it's ready to eat.
Try adding finely diced fruit (i.e. apples, strawberries, blueberries, etc.) to the batter (once in the pan) for added flavor.
A time and money saving tip: make a double batch, so you have ready-made batter for the next day. Making a hot breakfast is cheaper than cold cereal, and stays with you much longer.
On a personal note - I don't know about any of you, but I can't stand the pancake mix you buy in the store. The preservatives burn my throat, making it very difficult to eat.

Pancakes can be frozen.  It's best if you make smaller sized ones for freezing.  Lay them in single layers on a wax paper covered cookie sheet, and freeze.  Once frozen, you can put them in a freezer bag for later.
To reheat:  You can either stick them in the toaster, or microwave them for 10-15 seconds (depending on how many you're making).