Classic Pancakes

This pancake recipe is brought to you by my grandma's 1951 edition of the Better Homes and Gardens cookbook, and the phone call I got a few days ago from a good friend who was interested in making pancakes from scratch. Figures she'd call me - I've got a strict No Boxed Mixes rule, so of course I have a tried-and-true pancake recipe handy. I have made some adjustments from the original recipe, because a) for some reason the amount of milk called for in that cookbook leaves you with thick almost doughy batter that never cooks all the way through, and b) I can't ever leave a recipe how I found it.

Pancakes
1 1/4 cups all-purpose flour
1/2 tsp salt
1 tbsp baking powder
1 tbsp sugar
1 egg
1 cup + 2 or 3 tbsps whole milk
2 tb vegetable oil or melted butter
1 tsp butter for the skillet

In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
In a small bowl, whisk together the egg, milk, and oil.
Pour the wet ingredients into the dry and mix until just combined. Batter should be slightly lumpy.
Heat your skillet over medium/high heat and add the tsp of butter. When this butter is bubbly, you're ready to go.
Using a 1/3 cup measuring cup, pour one pancake in the middle of the skillet. How this one cooks will determine whether you need to add more milk or not. If it doesn't spread out sideways, or if the bubbles don't show up for several minutes, you need more milk to thin it out. If it cooks too fast, turn your heat down a little.

Once you know your batter's the right consistency, you can put one or two pancakes onto the skillet at a time. They will be about 5" or 6" so leave room for them to spread. When the pancake has bubbles all over the top, it's time to flip it. Each side should only take 2 or 3 minutes.