In a large mixing bowl, combine the flour, baking powder, and sugar. Slowly add the egg, milk, and oil.
Mix until just combined. The batter should still be lumpy. If the batter is too smooth, the pancakes will come out tough and rubbery.
Heat a frying pan over medium heat and rub oil onto it with a paper towel.
Drop two heaping tablespoons of pancake batter into the hot pan. Wait about four to five minutes until bubbles appear on the surface of the entire pancake, and then flip over. Cook for another two minutes and remove from pan. Repeat with remaining batter.
You can make these pancakes ahead of time and freeze them in a single layer on a baking sheet or stack them with a piece of Gefen Parchment Paper between each pancake. Reheat them at 300°F when ready to eat.