Pancakes

    Gather ingredients and preheat oven:

• Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

  Mix dry ingredients:

• In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

  Mix wet ingredients:

• In a medium bowl, whisk together milk, butter (or oil), and egg.

  Combine wet and dry ingredients:

• Add dry ingredients to milk mixture; whisk until just moistened. (Do not overmix; a few small lumps are fine.)

  
  Heat and oil skillet or griddle:

• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

  Spoon batter onto skillet or griddle:

• 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 first side:

• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.

  Flip pancakes:

• Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

     Serve immediately, or keep warm in oven:

• 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.