Pancakes from scratch taste so much better than those from a mix! The contributor multiplies this recipe for pancake breakfasts served at her church.
Yield:
about 4 servings (18 four-inch pancakes)Ingredients
1-1/2 cups all-purpose white flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons sugar
2 eggs, slightly beaten
1-1/3cups milk
3 tablespoons vegetable oil
Instructions
In a large bowl, mix together the flour, baking powder, soda, and sugar. In a small bowl, beat the eggs, then add the milk and oil and blend well. Add the wet ingredients to the dry ingredients, whisking together until smooth. Ladle the batter onto a hot oiled griddle or skillet and cook until browned on both sides. Serve hot.
