Perfect Fluffy Pancakes

Whisk together milk, egg, and oil in a medium bowl until fully combined. The room temperature ingredients will emulsify more easily.

In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.

Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are fine - overmixing develops gluten which creates tough pancakes. (Stop mixing as soon as you don't see dry flour. The batter should be slightly lumpy.)

Heat a large nonstick pan or griddle over medium heat (325-350°F/160-175°C if using an electric griddle). Lightly grease with cooking spray or butter.

Test the temperature by dropping a small amount of batter onto the surface - it should sizzle gently without browning immediately.

Pour 60ml (1/4 cup) of batter per pancake onto the hot surface. Cook until bubbles form across the surface and the edges look set, about 2-3 minutes. (The bubbles indicate steam is escaping as moisture evaporates - this is your flip signal.)

Flip and cook until the second side is golden brown, about 1-2 minutes more. Internal temperature should reach 200°F (93°C).

Serve immediately or keep warm in a 200°F (93°C) oven on a wire rack until ready to serve.