This is my dad’s recipe for pancakes. He’s made them for me every time I do something special and on random days too. They’re the best tasting breakfast cakes you have and will ever taste. I stake my entire reputation that you will enjoy these pancakes. I could circulate a petition of everyone who agrees with me on this point, but the list would be too long to be worth the effort.
They taste much much better than Bisquick.
3/4 cup milk
1/4 cup vegetable oil
1 cup flour
1 tbs. baking powder
1 tbs. sugar
1. Mix the first three ingredients until fluffy with the whisk in a bowl. The eggs should be totally blended in. This is the key to the fluff so be sure to whisk really well. (Whisk it. Whisk it good.)
2. Mix the last three ingredients in another bowl.
3. Pour the wet bowl into the dry. Mix with the whisk. Be sure to fluff again! It’s okay if there are a few small lumps of dry mix, but try to get it all worked in.
4. Pour by the 1/3 cup onto hot griddle/frying pan. This is the hardest part because the pan cannot be too hot. If you have a gas burner like me, it is really difficult to keep the temperature low. But this is essential. Otherwise, you’ll get burnt cakes with raw centers. Disgusting.
5. Flip the pancake when when the top looks really bubbly. It is about two minutes. The second side doesn’t cook nearly so long (less than a minute).
6. Lots of butter! Look how fluffy!