I love baking with vanilla so I tend to add more of it to my recipes than others call for. These pancakes are taste-bud-fabulous! They aren’t a plain sponge made for the purpose of soaking up syrup but actually tasty enough to eat plain….but I never do…real maple syrup always joins the fun!
1 1/2 C flour
3 1/2 tsp baking powder
1 Tbsp sugar
1 1/4 C milk (use 2% or whole, I’ve used almond milk and they cook fine but taste a little weird)
3 Tbsp oil (canola is what I prefer to bake with)
1 Tbsp vanilla (I use real vanilla extract and avoid the imitation)
Mix dry ingredients. Make a well (indention/hole) in middle of dry ingredients and add wet ingredients. Mix just until combined. Use a ladle to pour full scoops of batter on heated non-stick griddle (or whatever you normally use to cook pan cakes). Cooking surface should be 250-300 degrees, greased if necessary for your cooking surface. Let cook until edges of pancake slightly round away from cooking surface and air bubbles form on top of pancake. Flip and let cook another 1-2 minutes until bottom is lightly browned. Serve fresh with plenty of tasty syrup!
Optional: sweetened homemade whipped cream is great on these pancakes
1 C heavy whipping cream
1 tsp vanilla
4 Tbsp powdered sugar
Beat whipping cream until it starts to thicken but not so much that stiff peaks form. Add powdered sugar and vanilla, mix again until desired consistency is reached. Beating until stiff peaks form is too thick for pancakes in my opinion so whip according to your preference.