Good-Morning Pancakes

Recipe by Lennie
READY IN: 50mins




  • You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
  • If doing the night before, cover and leave on the counter.
  • You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
  • If doing this the night before, cover and store in the fridge.
  • When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
  • Lightly grease a frying pan with a lid, like an electric frying pan.
  • Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
  • Cover and cook until the surface loses its wet look and bubbles have formed.
  • Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
  • Keep warm in a low oven until all pancakes are cooked.
  • Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
  • Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.