1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup milk
1 Tbsp grapeseed or other vegetable oil
1 egg yolk
1 egg white, beaten until frothy
Oil for frying
In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk together milk, oil and egg yolk. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the beaten egg white.
Heat a cast iron pan or heavy skillet over medium to medium-high heat. Drizzle with some oil, then wipe away the oil with a paper towel, leaving a "shine." Drop pancake batter into the hot, greased pan (it should immediately sizzle) into whatever shape you desire and sprinkle with wild Ontario blueberries (if you've got 'em; frozen is fine) or apple or banana or chocolate chips or...
Watch for bubbles. Pop! Pop! Pop! When they slow down, flip and let the other side brown. Keep warm on a plate in a very low oven. Enjoy with someone you love, or at least with them in your heart.
Note: I've recently learned that a turkey baster works well for pancake batter artistry. Give it a try!