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Dry Ingredients:

1 1/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt

Liquid Ingredients:

1 1/4 cups milk
1/4 cup oil or melted butter
1 egg
1 teaspoon vanilla

In a medium bowl, combine dry ingredients. In a measuring cup, combine liquid ingredients.

Pour liquid ingredients into dry ingredients and mix to combine.

Preheat frying pan. When frying pan is hot enough, a drop of water will "dance" and sizzle away.

With a good non-stick frying pan, you won't have to use cooking spray. If not, use cooking spray or a small pat of butter.

Pour a soup ladle full of batter into the frying pan.

Flip when the top has bubbles and a half inch of the edge looks dry.

Cooks Note: Variation - For extra fluffy pancakes, separate the egg and whip the white until soft peaks form. Buttermilk may be also be used instead of milk - reduce baking powder to 1 1/2 teaspoons and 1/2 teaspoon soda. Add 1/2 teaspoon vanilla, if desired.

Makes about eight 8-inch pancakes.

Submitted by: Martin Smith
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