This week I did something crazy and made giant pancakes in Boston. But I also made some classic pancakes for you guys at home.
10 ounces flour
3 Tbsp sugar
4 tsp baking powder
½ tsp baking soda
1 tsp salt
2 large eggs
¼ cup vegetable oil, plus more for the pan
1 ½ cups whole milk
½ tsp vanilla extract (optional)
Butter and syrup for serving
In one bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
In another bowl, combine eggs, vegetable oil, and whole milk. Optional: you can also add ½ teaspoon of vanilla extract here. Whisk to combine.
Combine the two bowls and mix together gently with a rubber spatula. The batter should still be lumpy with a few dry streaks of flour. Don’t overmix the pancakes!
Cover the batter and let it rest at room temperature for 10 minutes.
Heat 1 teaspoon of vegetable oil in a nonstick skillet.
Ladle one scoop of batter into the skillet and cook for a few minutes. Once bubbles appear on the surface and around the edge of the pancake, cook and flip for a few minutes more.
Stack your pancakes up and serve with syrup and butter if desired. Enjoy!