Pancakes

Makes 16 4-inch pancakes.

Ingredients

• 2 cups (10 ounces) all-purpose flour

• 3 tbsp sugar

• 4 tsp baking powder

• 0.5 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 0.25 cup + 1 tsp vegetable oil

• 1.5 cups milk

• 0.5 tsp vanilla extract

Preparation

• Batter

  • Whisk flour, sugar, baking powder, baking soda, and salt together.

  • Whisk eggs and 0.25 cup oil in second bowl until well combined.

  • Whisk milk and vanilla into egg mixture.

  • Add egg mixture to flour mixture and stir gently until just combined (it should remain lumpy with a few streaks of flour).

  • Let it sit for 10 minutes before cooking.

• Cooking

  • Heat 1/2 tsp oil in a nonstick pan over medium-low heat until shimmering. Using a paper towel, carefully wipe oil around pan, leaving a thin film on the bottom and sides of the pan.

  • Drop 1 tbsp batter in center of pan. If the pancake is pale golden brown after 1 minute, the pan is ready. If not, adjust heat accordingly

  • Using quarter-cup measuring cup, portion batter into pan, leaving space between them. If necessary, gently spread batter into 4-inch rounds.

  • Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.

  • Flip them, and continue to cook until second sides are golden brown, 1 to 2 minutes longer.

• Hold them warm in a 200 degree oven as you cook.