In a mixing bowl, whisk egg, oil and milk together until blended (about 1 minute).
Pour the dry mixture over the liquids and whisk vigorously for 1 minute.
Let the mixture sit for at least 5 minutes.
Add 1 tbsp. of oil to a large skillet.
Heat the pan to medium-high heat, distributing the oil evenly. (the first pancake may require more oil and the others less).
Pour 1/2 cup of the mixture into the hot pan and rotate the pan to distribute the batter over the entire surface.
When the desired browning is achieved (after 1 to 2 minutes), gently turn the pancake with a spatula.
Lower the heat to medium and let brown for about 1 minute.
Repeat. The dough will keep for 2 days in the refrigerator.
Enjoy plain or with fruit, butter, maple syrup, etc.
