Someone requested American pancakes. While this recipe is an American one, I think you'll find these pancakes lighter and somewhat thinner than most pancakes (but not thin enough to be crepes). A big advantage to this recipe is that these pancakes won't get "syrup-logged" either (i.e., they don't soak up all the syrup and then still taste dry).

Ingredients
2 cups flour
2 tsp. baking powder
2 Tbsp. sugar
1/2 Tbsp. salt
2 eggs
2 Tbsp. oil
2 cups milk

Directions
Preheat cast iron griddle to medium high heat.
Sift together dry ingredients (preferably in a bowl which pours easily--I use a *giant* measuring cup with a pour spout). Add eggs, oil and milk and mix with a wire whip. Batter may be a little lumpy.

Make sure griddle is fully heated (important!).

Grease griddle lightly (I use cooking oil) before pouring the first pancake only.

Pour first pancake to desired size. Cook on one side until bubbles appear and a couple of them pop. Flip the pancake with a spatula and cook a minute more, or until bottom side is light golden brown.

Make sure to stir the batter before you pour each pancake! If you don't the last few may end up tasting bitter.

Serve with butter and real maple syrup