Combine the powdered ingredients in a bowl and whisk with a circular motion about 20 times (this will eliminate the need to sift the powdered ingredients. But if you prefer sifting, then by all means sift!).
Add the powdered ingredients in the following order: sugar and salt, then vegetable oil, then milk, and finally, the eggs, then mix evenly. If the batter is slightly stiff, add more milk. Pour one ladle of batter into a frying pan.
Cook over low-medium heat for about 2 minutes. Once it starts to bubble, flip it over and cook for another 2 minutes. Be careful not to burn it!
Serve with butter, syrup, or your favorite toppings.
Story Behind this Recipe
I came up with this recipe for the proportion of dry ingredients when I didn't have any pancake mix. I tried many variations over the years, and these amounts are what I've finally settled on for a unique homemade flavor!
For a beautiful brown color, don't skip out on the oil and butter, and I recommend using a Teflon-coated frying pan. You may need to adjust the amount of milk if using very large eggs. Observe the stiffness of the batter carefully and adjust accordingly.