Ingredients:
1 ½ cups sifted flour
2 ½ tsp. baking powder
¾ tsp. salt
1 beaten egg
1 cup milk
3 tablespoons vegetable oil
1. The flour should first be sifted and then measured. It’s important to do it in the correct order so that you don’t use too much. Sift and measure the flour and then add the salt and baking soda. Sift or stir them together gently until it’s well combined.
2. In a separate bowl, combine the beaten egg, milk, and vegetable oil. Stir the ingredients together being careful not to over-beat the egg. Use a spoon and combine thoroughly.
3. Next, you will combine the wet and dry ingredients. Add the wet mixture slowly pouring it over top of the dry ingredients.
4. Gently stir them together. Don’t beat the mixture, only mix them slightly until they are combined. Even if there are a few lumps, that is okay. By sifting the flour beforehand and mixing the wet ingredients, the lumps will be limited. You must avoid over-mixing because this will cause the pancakes to be tough.
5. You can use either a plug in griddle for pancakes or a wide pan or skillet on the stovetop. Lightly grease the pan or griddle with vegetable oil. You may choose to wipe the oil on with a paper towel while it is still cool.
6. Turn the stove onto medium high or the griddle onto 350°. Make sure it is hot enough before you add the batter.
7. Pour the batter onto the pan with a ladle or measuring cup.
8. Wait about 2 to 5 minutes. Soon, the pancakes will start to bubble. When the bubbles are even throughout the pancake, use a spatula to carefully flip them over. They should be golden brown. Continue to bake them on the griddle for 2 to 3 minutes until the pancake moves easily from the pan when you touch it.
9. Remove them from the pan, top them with butter and syrup, and enjoy!