Make pancake batter to last 3 days for fresh homemade pancakes...

Pancakes are one of the world's biggest comforts...This recipe is tried and true and the best I've found.

2 CUPS MILK.

3 EGGS, BEATEN.

2 CUPS FLOUR.

3 TEASPOONS BAKING POWDER.

½ TEASPOONS SALT.

2 TABLESPOONS SUGAR.

6 TABLESPOONS BUTTER.

1 TEASPOON VANILLA.

*CORN OIL FOR GRIDDLE.

Bella when she was little making pancakes

• IN A MEDIUM GLASS BOWL, MELT BUTTER IN MICROWAVE FOR 1 MINUTE.
• ADD MILK. STIR.
• ADD EGGS. STIR. ADD VANILLA. STIR.
• IN A SEPARATE MEDIUM BOWL, MIX DRY INGREDIENTS.
• COMBINE WET AND DRY INGREDIENTS.
• HEAT PAN WITH 1 TEASPOON OF CORN OIL.
• LADLE PANCAKE BATTER IN PAN.
• WHEN PANCAKES BUBBLE, FLIP OVER WITH SPATULA.
• REPEAT. ADD ANOTHER TEASPOON OIL EVERY TIME YOU MAKE A NEW BATCH OF PANCAKES IN THE FRYING PAN OR GRIDDLE.

*FOLLOW EXACT ORDER FOR WET INGREDIENTS SO THE WARM BUTTER DOES NOT ‘COOK’ THE EGGS.

TOOLS.

• MEASURING CUPS.
• MEASURING SPOONS.
• MEDIUM GLASS BOWL.
• MEDIUM BOWL.
• LARGE NONSTICK FRYING PAN OR GRIDDLE.
• WHISK.
• SPATULA.
• LADLE.

 Make the batter on Saturday morning and store it in the refrigerator for up to 3 days.This way, we can make pancakes anytime for our families.

The same batter also makes waffles...