Preheat oven. Set aside baking sheet or heatproof platter to keep cooked pancakes warm in the oven.

In a bowl, whisk together flour, sugar, baking soda, and salt; set aside.

In a separate bowl, whisk together milk, butter (or oil), and egg.

Add dry ingredients to milk mixture; whisk until just moistened & no visible flour remains(be careful notovermix; small lumps are fine).

Heat a large skillet over medium heat.

Add 1-2 tablespoons grapeseed oil or other neutral oil to pan or griddle.

For each pancake, spoon 3 to 4 tablespoons of batter onto skillet, using the back of the spoon to spread batter (you should be able to fit 2 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 2 to 3 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 2 to 3 minutes minutes or until the desired color .

Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 6-8 pancakes.)

Serve warm, with desired toppings.