Fluffy, tender pancakes, in honor of my dad. Although his were the thickest and fluffiest in the land, my version is still delightful and will make for a very happy morning. Lightly fluffy and ultra-moist, this is a classic pancake recipe that comes together in 15 minutes, with ingredients you already have on hand.
Prep Time: 5mins
Cook Time: 10mins
Total Time: 15mins
Servings: 84-inch pancakes
1cupall purpose flour
1/4teaspoonpure vanilla extract
Butter, - pure maple syrup, or other toppings, for serving
Place rack in center of oven and preheat to 200 degrees F. Have a large baking sheet or pan on hand. Heat a large, non-stick skillet or griddle over medium.
In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt. Set aside.
In a large measuring cup or another medium mixing bowl, combine the milk, egg, canola oil, and vanilla. Add egg mixture all at once to the dry mixture. Stir with a fork just till moistened (batter should be lumpy).
Once the skillet is properly heated (do not add the batter when the skillet is cold), lightly grease skillet with butter or cooking spray. Pour 1/4 cup batter onto the skillet. Cook about 2 minutes on each side, until the pancakes are golden brown. When the batter forms a bubbly surface and the edges are dry, it is time to flip. Turn to the second side and cook until golden. Remove to a baking pan and place in the preheated oven to keep warm until ready to serve. Repeat with remaining batter. Serve immediately with butter, pure maple syrup, or any other topping you fancy.