2 eggs
1/3 c. sunlight no cholesterol cooking oil
3 tbsp. granulated sugar
1 tsp. salt
1 tsp. vanilla extract
2 c. milk
2 c. Pillsbury or Gold Medal all-purpose flour
1 tbsp. baking powder

In mixing bowl, mix first 5 ingredients; stir until thick like heavy syrup. Add milk. Gradually and flour and baking powder. Beat with spoon or electric beater until all lumps are dissolved. Heat griddle, or large iron skillet to medium heat. Gas flame should be about 1/4 inch high. Do not overheat, as this is the secret to good hot cakes. Pour batter onto griddle; cook until brown around edges and bubbles in the middle begin to burst - this should not take over 90 seconds. Turn and cook for 60 seconds. Serve hot with your favorite syrup and butter. Makes 8 (6 inch) hot cakes.

A Helpful Hint: When cooking pancakes, dip the spoon in milk or water and the batter will drop off the spoon easily.