Combine flour, baking powder, salt and sugar. Make a well in the middle as illustrated in the picture.
Beat the egg, add the milk, and mix. Add melted margarine and vanilla extract.
Pour the mixture from Step 2 into the well.
Mix the batter well with a whisk (I used a hand mixer) until it becomes completely smooth. It should not be lumpy.
Pour 1/4 ladleful of batter over an electric griddle (or frying pan). When the surface starts to bubble and turns golden brown, flip. When the other side turns golden brown, it's done.
Spread margarine or butter on one side as soon as the pancakes are cooked. Pour the maple syrup over, and enjoy.
Story Behind this Recipe
My husband often cooks pancakes on the weekends. This is originally from my mother-in-law. My husband, who has made pancakes for his family since he was a kid, added a twist to the recipe. Stack freshly cooked pancakes on a plate, and share with your family, then enjoy.
All purpose flour makes the pancakes thick, and cake flour makes them thin. Melted margarine instead of butter adds a smooth and light texture. You don't need to add sugar to the batter.