Be sure to rest the batter for 10 minutes. This helps them cook up extra fluffy.
2 cups (10 oz) self rising flour
2 tablespoons sugar
2 eggs, lightly beaten
3/4 cup evaporated milk*
2 tablespoons sugar
2 eggs, lightly beaten
3/4 cup evaporated milk*
3/4 cup water*
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Whisk flour and sugar well in a mixing bowl.
In a second bowl, whisk the eggs, milk, water oil, and vanilla together.
Pour the wet ingredients into the dry and whisk briefly to form a thick and lumpy batter. Let the batter rest 10 minutes.
Heat a skillet over medium heat, or an electric griddle to 350. Wipe 1 teaspoon of vegetable oil evenly over the skillet or griddle with a paper towel. Use a large portion scoop or a 1/4 cup measure to portion pancakes onto the pan or griddle. Use the back of the scoop or measuring cup to spread each pancake into a 4 inch circle.
Cook until the edges look set and the bottom is golden brown, 2 to 3 minutes. Flip and cook 2 to 3 minutes longer until fully cooked. Serve.
*can be substituted for 1 1/2 cups whole milk OR 2 cups buttermilk (buttermilk is thicker so you need more)
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