Combine 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2-3 tablespoons sugar in a large mixing bowl. Stir with a whisk or fork for about 1 minute until evenly distributed. Checkpoint: The dry mixture should look uniform with no lumps of baking powder visible.

Create a crater or well in the center of the dry ingredients. Pour 1 1/2 cups milk, 1 slightly beaten egg, 1 teaspoon vanilla, and 3 tablespoons melted margarine (or butter) into the crater.

Using a wooden spoon or spatula, gently stir the wet ingredients into the dry ingredients, mixing only until the flour is moistened. This should take about 30-40 seconds. Stop while there are still visible lumps—do not overmix. Checkpoint: The batter should look bumpy with clumps, not smooth.

Heat a large skillet or griddle over medium heat for about 2-3 minutes. Lightly grease the surface with cooking spray or a small amount of butter.

Pour approximately 1/2 cup batter onto the hot skillet. The batter will spread into a pancake roughly 5-6 inches across. Immediately reduce heat to medium-low and cook for 2-3 minutes until tiny bubbles begin popping on the surface and the edges look slightly set and dry.

Use a spatula to gently lift one edge of the pancake—it should be golden brown underneath. Flip the pancake quickly using one smooth motion.

Cook the flipped side for 1-2 minutes until golden brown. The second side will cook faster than the first. Checkpoint: Both sides should be golden brown with no pale spots.

Transfer the cooked pancake to a plate and set aside. Let the pan cool for 30-60 seconds by carefully waving it away from the stove a few times (move it through the air to cool faster—never pour water on it).

Lightly regrease the skillet, then repeat steps 5-7 with the remaining batter. You should have enough batter for 4-5 more pancakes.

Serve all pancakes while still warm with toppings of your choice (maple syrup, butter, fresh berries, whipped cream, etc.).