One and third cups of all purpose flour combines with three tablespoons of sugar and a tablespoon of salt to form a dry base. Blend one egg with three tablespoons of oil and a teaspoon of vanilla into a consistent mixture then add enough milk to total the wet ingredients to one and three quarter cups.
Combine the wet and the dry ingredients and mix lightly, careful not to over-mix, and let the batter sit for about five minutes for the gluten in the flour to properly hydrate. You may want to add a quarter cup of chocolate chips now.
On a hot cast iron griddle drop one eighth to one quarter cup dollops of batter and allow to cook until the edges start to brown lightly and bubbles have stopped forming on the top of the wet side. Flip the pancakes and cook the other side until it is cooked all the way through and no longer raw in the middle.
Serve hot with butter, syrup, berries, or the topping of your choice.