Easy Pancakes

Name: Easy Pancakes
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 3 tablespoons sugar; 4 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 1/4 cup plus 1 teaspoon vegetable oil; 1 1/2 cups milk; 1/2 teaspoon vanilla extract

Total: 45 min
Makes: 4 servings

Serves

2 cups (10 ounces/283 grams) all-purpose flour	whisk flour, sugar, baking powder, baking soda, and salt together		add egg mixture to flour mixture, stir gently until just combined	let batter sit10 min	heat skillet, portion batter, cook until edges are set and first sides are golden brown	flip pancakes, cook until second sides are golden brown	serve
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk		whisk milk and vanilla extract into egg mixture
1/2 teaspoon vanilla extract
2 large eggs	whisk eggs and vegetable oil until well combined
1/4 cup plus 1 teaspoon vegetable oil

Ingredients

2 cups (10 ounces/283 grams) all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/4 cup plus 1 teaspoon vegetable oil
1 1/2 cups milk
1/2 teaspoon vanilla extract

Steps

1Whisk 2 cups (10 ounces) all-purpose flour, 3 tablespoons sugar, 4 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon table salt together in large bowl. Whisk 2 large eggs and ¼ cup vegetable oil in second medium bowl until well combined. Whisk 1½ cups milk and ½ teaspoon vanilla extract into egg mixture. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour). Let batter sit for 10 minutes before cooking.
2Heat ½ teaspoon vegetable oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
3Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer. Serve. Repeat with remaining batter, using remaining ½ teaspoon vegetable oil as necessary.