Pancakes from scratch for SIX
Not much more says comfort like a warm stack of homemade pancakes for breakfast, or any meal of the day!
Equipment
- large pan, skillet or griddle
- medium bowl
- large bowl
- measuring cups - dry and liquid
Ingredients
- 4 cups flour
- ½ cup sugar
- 2 tbsp baking powder 1/2
- 2 tsp baking powder 2/2
- 4 cups milk
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla
- additional vegetable oil for cooking
- toppings like butter and syrup
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt; set aside
- In a large bowl, whisk together milk, oil, egg, and vanilla.
- Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large pan (or use two to speed up productivity) or skillet or griddle over medium. Brush the pan with vegetable oil.
- For each pancake, ladle the amount of batter that will yield the size of the pancake you desire. About 3 tablespoons for smaller pancakes or up to a half-cup for full size pancakes.
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil. You may also keep warm in oven set at 200F.
- Continue with more oil brushed on the cooking surface and remaining batter.
- Serve warm, with desired toppings.