INGREDIENTS

THE WET MIX

  • 2 Large Eggs
  • 2 c Whole Milk
  • ¼ c Oil
  • Health Splash of Vanilla

THE DRY MIX

  • 2 ¼ c All Purpose Flour
  • 2 Tbs Baking Powder
  • 2 tsp Sugar
  • ½ tsp Salt

PREPARATION

THE WET MIX

  1. Pre-heat oven to 250 degrees.
  2. Combine 2 large eggs, 2 cups whole milk, ¼ cup oil.
  3. Add a “healthy splash” of vanilla in a large bowl.  
  4. Break up the yolks and whisk until combined.  Avoid over-whisking.  
  5. Set aside while you get the dry ingredients ready.

THE DRY MIX

  1. Sift together 2 ¼ c all purpose flour, 2 Tbs baking powder, 2 tsp sugar, and ½ tsp salt into a large bowl. 
  2. Pour the wet ingredients mixture into the dry ingredients mixture.
  3. Stir until just combined.  Do not overwork the batter. 

THE PANCAKES

  1. Heat skillet over medium heat and melt butter until foaming.  
  2. Scoop pancake batter into the heated pan.  Add enough pancakes to the skillet without overcrowding.  
  3. When bubbles rise, check for color, slide with spatula and flip pancake and cook for another minute until golden brown.  
  4. Remove from skillet and add to baking pan.  Keep the pancakes warm in oven, while working on the next several batches.

PLATING

  • To plate, serve with butter and syrup.  
  • Aunt Jemima vs. Maple syrup is a discussion totally worth battling out.

PRO TIPS

  • For fluffy pancakes, double the amount of baking soda— adds the rise without extra work!  
  • The spring-loaded ice cream scoop is the best hardware for pancakes.  It has the optimal ¼ cup size and the quick release loads batter onto the skillet with proficiency and ease.