Ingredients:
2 2/3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup white sugar
4 eggs
2 1/2 cups milk, lowfat is fine
1/3 cup vegetable oil
1 teaspoon vanilla, optional
Directions:
You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
If doing the night before, cover and leave on the counter.
You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
If doing this the night before, cover and store in the fridge.
When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
Lightly grease a frying pan with a lid, like an electric frying pan.
Pour the batter on to the hot surface– about a quarter of a cup for each pancake.
Cover and cook until the surface loses its wet look and bubbles have formed.
Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
Keep warm in a low oven until all pancakes are cooked.
Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.