Ingredients
-
2 2/3
-
2
-
1/4
-
4
-
2 1/2
-
1/3
-
1
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
You Can Do This the Night Before, or Just Before Cooking: Combine the Dry Ingredients in a Large Bowl. |
|
2
Done
|
If Doing the Night Before, Cover and Leave on the Counter. |
|
3
Done
|
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
Done
|
If Doing This the Night Before, Cover and Store in the Fridge. |
|
5
Done
|
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
Done
|
Lightly Grease a Frying Pan With a Lid, Like an Electric Frying Pan. |
|
7
Done
|
Pour the Batter on to the Hot Surface-- About a Quarter of a Cup For Each Pancake. |
|
8
Done
|
Cover and Cook Until the Surface Loses Its Wet Look and Bubbles Have Formed. |
|
9
Done
|
Flip the Pancakes Over and Cook, Uncovered, About Two or Three Minutes Longer, or Until the Underside Is Browned. |
|
10
Done
|
Keep Warm in a Low Oven Until All Pancakes Are Cooked. |
