Breakfast Pancakes

• 1cup whole milk
• 2 large eggs
• 3 tbs. plus 1/2 tsp. vegetable oil
• 1 stick (8 tbs.) unsalted butter, melted and cooled
• 1 cup all purpose flour
• 4 tsp. baking powder
• 4 tsp. sugar
• 1 tsp. salt
• chocolate chips (optional)
• fresh blueberries (optional)

In a medium bowl, whisk together the milk, eggs and 2 tbs. vegetable oil, then whisk in melted butter.

In a large bowl add the flour, sugar and baking powder, stir to combine. Whisk in the egg mixture just until combined. If using blueberries, add them at this point and gently stir them into pancake batter.

heat remaining 1/2 tsp. oil in large nonstick skillet or fry pan over medium heat until hot. If oil smokes it's too hot.

using a small ladle and working in batches of 3-4 , spoon batter into pan so each spoonful makes one pancake. If using chocolate chips, sprinkle them on pancake at this point. Cook pancakes until bubbles form on top and break, about 2 minutes. Flip pancakes and cook until underside is golden, about 1 minute. If pancakes brown to fast, lower heat and wait 2-3 minutes before beginning second batch.

Top with pure maple syrup or confectioner's sugar before serving.