Pancakes with milk

For 10 pancakes you will need:

• 250 ml of milk
• 3 tablespoons of vegetable oil or 40 g of melted butter, it should be cooled or slightly warm, but not hot (on weekends in the mornings I'm too lazy to melt butter, so I mostly cook with vegetable oil)
• 1 egg
• 4 tablespoons of sugar
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 170 g of flour

You can use any toppings you love the most, such as sour cream, jam, honey, etc.

Since it turned out that even such a simple recipe can fail, here are a few reasons why this might happen:
1) Ingredients should be fresh. The baking powder may let you down if it's old.
2) Mix just until the wet and dry ingredients are combined, and that's it. If you overdo it and the flour starts developing gluten, you will end up with rubbery pancakes instead of fluffy ones.
3) Pancake batter does not tolerate waiting - neither overnight nor even an hour will benefit it. Returning to the first point - the baking powder will start reacting as soon as it comes into contact with the wet environment. The longer you wait after that, the less power it will have to keep the batter fluffy and light.
4) American pancakes imply a tender, even crust that does not need browning. It's best to cook pancakes on a dry skillet.

Mix milk, eggs, oil, and sugar in a bowl. You don't necessarily need to get out a mixer; you can easily whisk everything with a whisk or fork, and even in the worst case, it still turns out well.