In another bowl, whisk eggs, vegetable oil and milk together. Add liquid to dry mixture and whisk. Don't overmix; batter should be lumpy.
Cook on a hot skillet.
Notes
The dry ingredients you've got. A little flour, sugar, baking powder for leavening and salt for flavor. These get a quick whisk together before the wet ingredients go in. It's a typical recipe where the dry ingredients and the wet, or liquid, ingredients get mixed separately, and then just barely stirred together. This prevents the gluten in the flour from developing too much, so your pancakes are tender and fluffy.