Good-Morning Pancakes

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

1. 1

   You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.

2. 2

   If doing the night before, cover and leave on the counter.

3. 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. 4

   If doing this the night before, cover and store in the fridge.

5. 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. 6

   Lightly grease a frying pan with a lid, like an electric frying pan.

7. 7

   Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.

8. 8

   Cover and cook until the surface loses its wet look and bubbles have formed.

9. 9

   Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.

10. 10

    Keep warm in a low oven until all pancakes are cooked.

11. 11

    Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.

12. 12

    Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.