Canadian Pancakes

Combine 1 cup flour and 1½ tsp baking powder in a large mixing bowl, stirring gently to blend the dry ingredients evenly.

Create a well in the center of the dry ingredients and crack 1 egg into it. Pour 1 cup milk into the well alongside the egg.

Stir the wet ingredients together in the well, then gradually fold the dry ingredients into the wet mixture until just combined with some small lumps remaining; do not overmix.

Heat a griddle or large skillet over medium heat and brush or pour 1½ tbsp of the vegetable oil across the cooking surface.

Once the oil is hot, ladle or pour approximately ¼ cup batter for each pancake onto the griddle, spacing them 2 inches apart.

Cook the pancakes until bubbles form on the surface and the edges appear set, about 2–3 minutes.

Flip the pancakes carefully using a spatula and cook the other side until golden brown, about 1–2 minutes.

Transfer the cooked pancakes to a warm plate and repeat with the remaining 2½ tbsp vegetable oil and batter until all batter is used.

Serve the warm pancakes stacked or arranged on individual plates, drizzling generously with maple syrup.