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Melt a stick of butter in a heavy skillet.
Whisk together a cup of milk, 2 large eggs and a tablespoon of vegetable oil, then add the butter.
Put the buttery skillet back on the burner, ready for the pancakes.
Whisk the flour with the baking powder, sugar and salt.
Whisk the mixture into the butter mixture, just until it’s combined. Don’t overmix.
Allow to sit for a moment, then add enough milk to make it pourable.
Pour some batter into the skillet. The size is up to you; sometimes I make them tiny for children, sometimes I make them ludicrously large.
Watch as the bubbles appear in the batter, grow larger, and then pop and vanish.
When most have popped, carefully flip the pancake and cook the other side.
Rush the pancakes to the table as each one is finished. You want them hot, sweet, salty and a little bit crisp.