Shane Lierman
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon of vegetable oil for the cooking surface
Preheat oven to 200°.
Mix dry ingredients together, set aside.
Mix the wet ingredients together.
Add the wet ingredients to the dry ingredients and mix by hand to incorporate both into a somewhat smooth batter (a few lumps are fine). Try not to over mix the batter or the pancakes will get tough when cooking.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten using the one tablespoon of oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven.
Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.)
Serve warm, with desired toppings.