Excellent Pancake recipe

I made pancakes a few weeks ago with a different recipe and I wasn't that impressed... On this lovely Saturday morning I was looking for things to do (my roommates don't get out of bed until 12 or 1 and I'm usually wide awake by 7:30 or 8... oh the joys of being a morning person who lives with a bunch of night owls... haha) so I decided to browse for a new pancake recipe. I looked at several, but honestly this one was one of the only ones that did not call for heavy cream or buttermilk (neither of which I have) and I didn't feel like going to the store. WELL. let me say that these are honestly the BEST pancakes I have ever had. Seriously amazing. and really simple too!

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons vanilla
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions

1. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.