Ingredients
½ Cup Milk
2 T Melted Butter
1 Egg
1 Cup Flour
2 t Baking Powder
2 T Sugar
½ Salt

Directions
Preheat your oven to 200°. This is so you can put your pancakes in there to keep warm while you're cooking the rest of them.

Either sift together your dry ingredients, or mix together with a fork. Lightly beat together your milk, butter, and egg, add to your dry ingredients, and stir together with a whisk until the mixture is dampened. You might have to add a little more milk, so that you ultimately wind up with a batter that resembles heavy cream.

If you have the luxury of a griddle, by all means, break it out, and set it to 375° - 400°. If not, a sauté pan over medium to medium high heat will suffice. Grease your cooking surface with a little bit of Crisco or other shortening (I tend to use a paper towel with a clump of shortening on it and go around the surface a few times, so as to grease the surface but not to leave it with a puddle). With a tablespoon (or small ladle), pour some batter onto your surface (if you have enough room, do a few at a time). You'll know it's time to flip your pancakes when the tops are covered in little bubbles. Flip 'em, and after about a minute, lightly touch the top of them to gauge if they feel done (and/or, with the edge of your spatula, peak underneath to see if they're done). When they are, put onto an oven-safe plate and put in your oven to keep warm. Grease your pan/griddle, and repeat.

Serve with butter and maple syrup, and up the ante with fresh fruit, bacon, juice and coffee.