Pancakes or Griddle Cakes

About sixteen 4-inch pancakes

For thicker, fluffier pancakes, use up to 1 tablespoon baking powder. 
For silver dollar pancakes, use only 1 tablespoon batter per pancake.

Preheat the oven to 200°F. Whisk together in a large bowl:

1½ cups (190g) all-purpose flour

3 tablespoons (35g) sugar

2 teaspoons baking powder

¾ teaspoon salt

Combine in another bowl, using the smaller amount of milk to start:

1 to 1¼ cups (235 to 295g) milk

3 tablespoons (45g) butter, melted

2 large eggs

(½ teaspoon vanilla)

Mix the liquid ingredients into the flour mixture just until combined. If the batter still seems thick, whisk in the remaining ¼ cup (60g) milk. Place a nonstick skillet over medium heat or preheat a griddle to medium-hot 
(about 325°F). When the pan is hot, lightly brush the surface with a 
paper towel dipped in:

Vegetable oil

From just a few inches above the surface, ladle batter into the griddle or skillet using ¼ cup batter for each 4-inch pancake. Cook undisturbed until bubbles form and pop on the surface of the pancakes and the bottom is golden brown, 2 to 3 minutes. Flip the pancakes and cook until browned on the second side, 1 to 2 minutes more. Transfer pancakes as they finish cooking to a platter or rimmed baking sheet and keep warm in the oven. 
Serve immediately with:

Softened butter

Maple syrup