Ruth's Pancakes

I love the description in The Gourmet Cookbook regarding these pancakes:

"If you need to pull out all the stops for an Extremely Special Breakfast, these pancakes from Gourmet's editor-in-chief are for you. They are rich with butter, and the flavor is incomparable. "

Random Capitalizations... I heart you.

Ingredients:

1 cup milk (preferably whole milk)
2 large eggs
3 tablespoons plus 1/2 teaspoon vegetable oil
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1/2-1 teaspoon salt (I usually do about 3/4 tsp. salt)

Optional: Chocolate Chips, blueberries to put in pancake batter. Also amazing served with fresh sliced strawberries and the crowd favorite, REAL maple syrup.

Directions:

Whisk together milk, eggs, and 2 tablespoons vegetable oil in a medium bowl, then whisk in butter.

Stir together flour, baking powder, sugar, and salt in another medium bowl. Whisk in egg mixture until just combined.

Heat 1/2 tsp. of oil in a large nonstick skillet, cast iron skillet, or griddle, until hot but not smoking. Working in a batches of 2-3 pancakes, and adding a drizzle of oil between batches, pour 1/3 measurements of atter into skillet until bubbles have formed throughout the pancake and broken to the surface, about 2 minutes or so (this is also the time when you can sprinkle in some blueberries or chocolate chips before they cook too long.) Flip pancakes with a spatula and cook until undersides are golden, about 1 minute more. (Lower heat if pancakes brown too quickly.) Serve warm with preferred topping.

*Note, the last time I made these i used only about a 1/2 stick of melted butter and added a big more vegetable oil, which also turned out scrumptious. Do what you will! These pancakes rock. They are also good when refrigerated and re-heated in the oven up to a week later...I know from personal experience.