Source: Martha Stewart Everyday Food
adapted by There's Always Thyme to Cook
1 cup all-purpose flour
3/4 -1 cup milk (more or less to desired consistency)
2 tablespoons unsalted butter (melted) or vegetable oil
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
vegetable oil for the pan
Preheat the oven to 200 degrees F.
Mix your dry ingredients together, then add in your wet ingredients. Mix until it's all moistened, a few lumps are ok. Don't over mix.
Pour about a tablespoon of vegetable oil on a paper towel and wipe the inside of a large skillet or skillet with the oil, giving it a thin coating. Heat the large skillet or griddle on medium heat. Spoon about three tablespoons or so of batter into the skillet, you should be able to get about three pancakes in the pan, depending on size of the pan and size of the pancakes! When it’s bubbled up on one side, flip them over and cook the other side for another minute or two until that side has browned!
Transfer to a baking sheet; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and remaining batter. Serve warm, with whatever toppings you prefer.