Wonderland Pancakes

Sift the baking powder, flour and salt together into a large mixing bowl.

Break the egg into the bowl; add the milk and stir until the batter is smooth (you can beat the batter with an eggbeater instead if you like).

Add the oil and mix.

Melt 1 tablespoon butter in a large skillet over medium heat.

Tilt the skillet to cover the bottom with the melted butter.

Pour in the batter a little at a time to make circles about 2 1/2 inches across.

Make sure you leave room between the pancakes; be careful because the batter spreads out.

When the pancakes are full of bubbles, but before the bubbles burst, turn them with a pancake turner.

Cook until the bottoms are browned.

Use the pancake turner to remove them from the skillet and stack them up on a plate.

Cover the plate loosely with aluminum foil to help keep the pancakes hot.

Melt another tablespoon of butter in the skillet and cook a second batch the same way and a fourth if you still have some batter left.