Foolproof Pancakes

1 cup all-purpose flour
3/4 cup buttermilk
1/4 cup whole milk
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons unsalted butter, melted
Vegetable oil (for cooking)

Combine everything except the vegetable oil in a mixing bowl and whisk lightly. It's okay if there are small lumps and streaks.

Heat 2 teaspoons vegetable oil in a 10-inch skillet over high heat. When it is hot, use a paper towel to wipe away the excess oil, leaving a thin film on the entire surface. Reduce the heat to medium-high and add 1/4 cup batter for each of 3 pancakes. Cook until there are bubbles at the edges. Turn with a metal turner and cook the other side. Continue to cook remaining batter, adding more oil as necessary.

Makes ten 3-inch pancakes.

Variations
Whole Wheat Pancakes ? Decrease flour in Foolproof Pancakes to 3/4 cup and add 1/4 cup whole wheat flour.
Blueberry Pancakes ? Drop blueberries onto Foolproof Pancakes batter in skillet.
Banana Pancakes ? Slice banana over Foolproof Pancakes batter in skillet.
Pecan Pancakes ? Add 2/3 cup chopped toasted pecans to the Foolproof Pancakes batter.

We hope you enjoy your freshly made Foolproof Pancakes. This recipe came from Breakfast's, if you'd liked this recipe, there may be many others you'll find delicious as well.