Mississippi Pancakes from the New York Times

I usually halve this recipe -- half a recipe makes enough for 2 hungry people

2 eggs
1 cup milk
2 tablespoons vegetable oil
3 tablespoons butter, melted
1 1/4 cup all-purpose flour
3 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt.

1. Place a nonstick griddle or a skillet over medium heat. In a large bowl, beat eggs until light and foamy. Add milk, oil and butter. In another bowl, sift together dry ingredients, then beat them into the liquid ingredients with a wire whisk.
2. When skillet is hot, pour in about 1/4 cup batter for each pancake, leaving space between. Flip when batter bubbles. Continue cooking for about a minute. Serve immediately.

Nice to add things like fresh corn, cornmeal, milled flax seed, blueberries, etc.