OLD FASHIONED FLUFFY PANCAKES
Easy, fluffy, and delicious! If you have extra batter, just cover it tightly and store in the fridge for the next day. Note: The amount of vegetable oil is really up to you and your pan. Use enough so your pancakes don't stick, but not so much that they are swimming in the oil! You could also use all butter (about a stick or so)...
Provided by Kathy D
Categories Pancakes
Time 20m
Number Of Ingredients 11
Steps:
- 1. Whisk all of the dry ingredients together in a large bowl.
- 2. Whisk all the wet ingredients (not the serving butter or syrup) together in another bowl.
- 3. Pour the wet ingredients into the dry ingredients and stir until it creates a nice batter consistency. Let this mixture sit for about 20-30 minutes to let it get its fluffiness.
- 4. Heat up a large skillet over med-high heat and add some oil to cover the bottom of it. Once the pan is hot enough (test this by dropping a little water onto the pan to see if it sizzles), ladle about a 1/4 cup of batter per pancake into the pan - making sure each pancake is separated.
- 5. When the tops of the pancake batter get bubbly, about 2 minutes or so, flip and cook until the pancakes get lightly browned on the other side too.
- 6. Serve these fluffy pancakes with butter and syrup and enjoy!
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