Blend eggs, milk, vanilla, salt, and sugar together well. Then add flour and oil. Blend. Let sit for a while then add baking powder. Pour over preheated pan.
~~TIPS FOR PERFECT PANCAKES~~
There's a fine balance between "doughy" and "rubbery". Do not over-mix pancake batter because this overdevelops the gluten, resulting in rubbery pancakes. Over-mixing also bursts the batter air bubbles, which are important for light pancakes. Stir the batter gently ONLY until moistened. The remaining small lumps will cook out, so don’t worry about them. Keep in mind that each cook measures differently, so the batter may need slight adjustments. If the batter seems too thick, thin it with a tablespoon at a time or milk or buttermilk or water; if it seems too thin and runny, blend in a tablespoon or so of flour. Pancake batter that is too thick means it won’t spread, resulting in thick pancakes with doughy centers. Pancake batter consistency is important, but sometimes unpredictable, since ingredients, how long the batter sits, and even weather affect the batter.
As for the cooking process, Choose a skillet that is heavy and with a large flat bottom. Add 2-3 tablespoons of oil to the skillet and heat over medium-low for at least 3 minutes before adding batter. Pour about 1/4-1/2 cup of batter into the skillet. If the center is still doughy when the sides are browned your skillet is too hot. Reduce the heat and continue cooking until the center is set. Do not flatten the pancakes with your spatula this will ruin the texture. Also it may help to spread the batter out when you pour into the skillet if the batter is extra thick. If you flip the pancakes too soon, not only will they look funny, but they may get doughy inside. Make sure you wait until many bubbles have formed before you flip them. This will ensure that they are cooked enough.
~~Blueberries may be folded in batter before pouring.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (112g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 335 (73%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 17.9mg||6 %|
|Sodium 823.8mg||28 %|
|Potassium 78.9mg||2 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 28.4g|
|Protein 4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
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