Foolproof Pancakes 1 cup all-purpose flour 3/4 cup buttermilk 1/4 cup whole milk 1 teaspoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg 2 tablespoons unsalted butter, melted Vegetable oil (for cooking) Combine everything except the vegetable oil in a mixing bowl and whisk lightly. It's okay if there are small lumps and streaks. Heat 2 teaspoons vegetable oil in a 10-inch skillet over high heat. When it is hot, use a paper towel to wipe away the excess oil, leaving a thin film on the entire surface. Reduce the heat to medium-high and add 1/4 cup batter for each of 3 pancakes. Cook until there are bubbles at the edges. Turn with a metal turner and cook the other side. Continue to cook remaining batter, adding more oil as necessary. Makes ten 3-inch pancakes. Variations Whole Wheat Pancakes — Decrease flour in Foolproof Pancakes to 3/4 cup and add 1/4 cup whole wheat flour. Blueberry Pancakes — Drop blueberries onto Foolproof Pancakes batter in skillet. Banana Pancakes — Slice banana over Foolproof Pancakes batter in skillet. Pecan Pancakes — Add 2/3 cup chopped toasted pecans to the Foolproof Pancakes batter.