Dry Ingredients
- 1 7/8ths C Flour
- 1 TBS Sugar
- 3 tsp Baking Powder
- 1 1/8 tsp Salt
- 1/4 tsp Cinnamon (optional)
Wet Ingredients
- 1 1/2 - 1 3/4 C Milk*
- 1 egg, Slightly Beaten
- 4 1/2+ TBS Vegetable Oil
- Maple Syrup
- Other toppings*
*For thicker pancakes, use less milk--I like mine thinner and crispy so I usually use the max amount. Other topping ideas: whipped cream, butter, chopped pecans, chocolate chips. Blueberries, raspberries or other fruit are also great. Note: if you add larger fruits such as strawberries or banana, slice into thin rounds.
Directions
- In a large bowl, mix dry ingredients thoroughly with a fork. Make a well in the center, add milk, egg and 4 1/2 TBS oil.
- Mix with a spatula only until there are no dry patches. For best results, do not mix for very long.
- Heat oil in large frying pan over med-low heat. Pour batter by the 1/4 cup full into pan.
- If you're adding chocolate chips and/or berries, drop them into the batter as soon as it's in the pan.
- Cook until bubbly and bubbles burst; the edges should look dry. Flip and cook for 2-3 min on other side until edges are dry.
- Serve with maple syrup and/or other toppings listed above.
- Note: this is a family batch recipe so it makes about a dozen pancakes.
