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Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter, and egg. Add dry ingredients to milk mixture whisk until just moistened.
Heat a large skillet or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Put on a baking sheet and cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. Serve warm, with desired toppings.