Ingredients
2-1/2 cups Unbleached Flour (or All-purpose)
2 Tablespoons Aluminum Free Baking Powder
2 Tablespoons Sugar
1 teaspoon Salt
2 whole Beaten Eggs
1/4 cups Canola Oil
2-1/2 cups Milk (or As Needed)
Method
Sources
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
5-ply bonded stainless — searing, fond development, deglazing
Precise temperature electric skillet — pancakes, frying, braising
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
5-ply bonded stainless — searing, fond development, deglazing
Precise temperature electric skillet — pancakes, frying, braising
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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.