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.