2 large eggs, lightly beaten
2 cups low fat milk or buttermilk (you can make a substitute for buttermilk by adding 1 tbsps. white vinegar)
to each 1 cup of milk)
4 tbsps. vegetable or canola oil
2 cups unbleached, all-purpose flour
2 tbsps. sugar
4 tsp. baking powder
1 tsp. salt
Directions:
In a large mixing bowl, combine the eggs, milk, and vegetable oil. Beat with a wire whisk until foamy. In another mixing bowl, measure the flour, sugar, baking powder and salt, then mix thoroughly with a fork. Add the dry ingredients to the egg mixture and beat with the whisk until all ingredients are moistened and the batter is just smooth - do not overbeat!
Set the batter aside for a few minutes to allow the baking powder to work - the batter will rise slightly in the bowl and form a few bubbles on the surface.
Heat a griddle or large, non-stick frying pan to medium-high. To determine whether the pan or griddle is hot enough, drop a small amount of water onto the surface. If the water sizzles and jumps, the pan is ready to go.
Pour batter in small amounts (about 1/4 cup) onto the griddle. Work in small batches - the pancakes will spread out as they bake. When the surface of the pancakes begins to bubble and the edges appear dry, flip the pancakes with a spatula. Cook for another minute or so, until the edges are completely done and the pancakes are golden brown.
Transfer finished pancakes to a serving plate and keep warm. Serve in stacks with butter or margarine and warm maple syrup. This pancake recipe can be easily doubled (or halved) as needed.
These pancakes are delicious as is, but if you are in a more adventurous mood, try adding a cup of fresh blueberries, a handful of chocolate chips, or a diced banana or apple. As an alternative to maple syrup, try a warm fruit compote as a topping, or sprinkle with sugar and cinnamon.
Hint: To measure flour correctly, stir it up with a fork before you measure - this will aerate the flour. Use a spoon or scoop to add flour to the measuring cup - never scoop it up with the cup itself, as this will pack the flour, resulting in a denser, heavier batter.
Servings: About 6 (3 pancakes per serving)
