Ingredients
2 cups flour
2 cups milk
2 eggs
1 tsp salt
1 tsp sugar
1/2 tsp baking powder
1/2 cup vegetable oil (canola)
Preparation
Mix all ingredients in order. Go easy on the milk so it’s not too runny. You can use a mixer, but I always just use a whisk. I also only really measure the flour and milk. The rest I pour into my hand to measure because I’ve been doing it so long.
Heat 2 pans to medium heat (it’s important to use 2 pans because you can never cook them fast enough with one pan). Ladel batter into pan in amounts equal to the size pancake you desire. Let cook until bubbles begin to appear all over batter. Flip pancakes and continue to cook until both sides are nice and brown. Adjust heat if they come out too dark or too light.
Serve with butter and syrup.
(for Waffles, it’s sometimes nice to have melted butter and powdered sugar instead of syrup)
