In a medium bowl, whisk together 125ml (1/2 cup) milk, 30ml (2 tbs) vegetable oil (or melted butter), and 1 large egg. Add 250ml (1 cup) flour, 30ml (2 tbs) sugar, 10ml (2 tsp) baking powder, and a pinch of salt. Whisk until just mixed through. If too thick, add more milk up to 60ml (1/4 cup).

Heat a large pan to medium, and wipe with some vegetable oil (using kitchen paper). Drop 2-3 tablespoons of batter into the pan, using the back of the spoon to smooth it into a circle. Fill the rest of the pan with more batter. When the bubbles start to form and burst (1-2 minutes) carefully flip over and cook for a further minute or two before transferring to a warm oven.

Continue with more oil in the pan and more batter.

Makes  12 – 15 pancakes.

Serve with maple syrup.