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

In a small bowl, mix together dry ingredients - flour, baking powder, sugar - and set aside.

I like to add cinnamon here too.

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

Add dry ingredients to wet mixture, whisk until moistened. Do not over mix, a few small lumps are fine.

Heat and oil skillet to medium, be sure the oil is thinly and evenly distributed. Martha suggests using a paper towel to spread it.

Spoon batter onto skillet. Martha spreads pancake with back of spoon to even but I don't think I've every done that.
I do often add in some chocolate chips, blueberries, or other fillings here.

When bubbles have burst and leave craters, flip the pancake.

When underside is cooked, transfer to warm in oven or serve.

To freeze extra pancakes, let cool completely before packaging. Will store in fridge for a couple days or for longer term in a freezer bag with wax/parchment paper between them.