Good-morning Pancakes

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 2/3 cups all-purpose flour
• 2 tablespoons baking powder
• 1/4 cup sugar
• 4 eggs
• 2 1/2 cups milk, lowfat is fine
• 1/3 cup vegetable oil
• 1 teaspoon vanilla, optional

Recipe

• 1 you can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
• 2 if doing the night before, cover and leave on the counter.
• 3 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.
• 4 if doing this the night before, cover and store in the fridge.
• 5 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.
• 6 lightly grease a frying pan with a lid, like an electric frying pan.
• 7 pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
• 8 cover and cook until the surface loses its wet look and bubbles have formed.
• 9 flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
• 10 keep warm in a low oven until all pancakes are cooked.
• 11 makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
• 12 best served with warmed real maple syrup, although i am also a big fan of blueberry syrup.