Directions:

1. Using a sieve, sift the flour, sugar, baking powder and salt together in a medium bowl. Using the fork, whisk all the dry ingredients together and create a well in the center.
2. Pour the milk, oil, egg and vanilla into the well. Whisk the wet ingredients in the center of the well until completely mixed and bubbles are starting to form. Slowly start to mix in the flour mixture until no streaks of flour remain.
3. Let the batter rest for 10-15 minutes and heat up a large skillet or griddle over medium-low heat. Add some butter, oil or cooking spray to cover the heated skillet near the end of the rest period.
4. Pour 1/4 cup of batter onto the skillet for each pancake, 2-3 pancakes will fit in a skillet, a griddle can hold more. The batter should spread out slightly in a circular shape on its own.
5. Cook each pancake for 8-10 minutes. Using a large spatula, flip at the halfway mark or when the top of the pancakes has lots of bubble holes and the bottom is golden-brown. When done cooking, remove to a plate. Repeat steps 4 and 5 until no batter is left.
6. Keep pancakes warm on a plate in a warming drawer or in the oven at the lowest temperature.
7. Serve and garnish with a combination of maple syrup, butter, yogurt, fresh fruit, whipped cream, icing sugar, etc.