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My family’s favorite pancakes—light and fluffy, and made with a secret ingredient: aluminum-free baking powder.
Whisk together the dry ingredients. Combine eggs, oil and 2 cups of the milk. Add the wet ingredients to the dry ingredients, stirring until moistened but still with lumps. Let rest about 10 minutes. Slowly stir in more milk until desired consistency (like cake batter) is reached.
Pour 1/4 cup batter per pancake on a preheated griddle. Cook until bubbles pop and remain open. Flip and continue cooking until done. Makes about sixteen 4″ pancakes.