Good-Morning Pancakes

Directions

1. 1
   You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
2. 2
   If doing the night before, cover and leave on the counter.
3. 3
   You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
4. 4
   If doing this the night before, cover and store in the fridge.
5. 5
   When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
6. 6
   Lightly grease a frying pan with a lid, like an electric frying pan.
7. 7
   Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
8. 8
   Cover and cook until the surface loses its wet look and bubbles have formed.
9. 9
   Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
10. 10
    Keep warm in a low oven until all pancakes are cooked.
11. 11
    Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
12. 12
    Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.