Make: 1. Stir together in a medium size bowl: flour, baking powder, and salt. Make a well in center. 2. Separate eggs - yolks vs. whites 3. In separate bowl, beat egg yolks then stir in milk and oil. 4. Pour yolk/milk/oil mixture into well of flour mixture, gently stir, not too much (a little lumpy is good) 5. In a separate, very clean dry bowl, beat eggs whites until stiff peaks form (it's worth it). 6. Gently (and just barely) fold egg whites into batter. 7. Pour 1/4 cup batter onto a hot greased skillet and cook for 3-5 minutes per side (wait for small bubbles to rise to the surface before flipping).
The "extra work" of separating the eggs and whipping the whites is TOTALLY worth it and makes for a divinely light and fluffy pancake. These are great for a weekend breakfast!