Into the pyrex measuring cup put about three tablespoons of butter. Pop it in the microwave and melt it. then measure in a cup of milk. Back into the microwave and warm the milk up. that's warm, not hot. Then beat in gently, an egg. Add a good three heaping tablespoons of white sugar, a short teaspoon of salt, three level teaspoons of baking powder (more on that in a minute) and a cup of flour. don't over beat this mix. it can even go into the skillet a bit lumpy. You want to pour some oil in the skillet but wipe it around with a paper towel so there isn't any standing oil. Now let the skillet ( I prefer cast iron for this) warm up but you don't want it too hot. A shade below medium is usually just right. Just fry up a silver dollar pancake to make sure you have it right.
Now if you want to kick it up a notch...
switch out the milk for buttermilk then change the three teaspoons of baking powder to one teaspoon of baking powder and two teaspoonfuls of baking soda.
The thing with baking powder is that you must....MUST shake up the can good before you measure out and that's every time! It can get too separated and you can end up with bitterness in the end. and baking powder has a shelf life. Date it and in six months, pitch it.
Who wants to just end up with bitterness, after all.