Easy pancakes

Makes: 6 to 8 servings

2 cups (10 ounces) all-purpose flour

3 tablespoons sugar

4 teaspoons baking powder

1⁄2 teaspoon baking soda

1 teaspoon salt

2 large eggs

1⁄4 cup plus 1 teaspoon vegetable oil

1 1⁄2 cups milk

1⁄2 teaspoon vanilla extract

1. Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk eggs and 1⁄4 cup oil in a second medium bowl until well combined. Whisk milk and vanilla into the egg mixture. Add the egg mixture to the flour mixture and stir gently until just combined (batter should remain lumpy with a few streaks of flour). Let the batter sit for 10 minutes before cooking.

2. Heat 1⁄2 teaspoon of oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving a thin film on bottom and sides of skillet. Drop 1 tablespoon batter in the center of the skillet. If the pancake is pale golden brown after 1 minute, the skillet is ready. If it is too light or too dark, adjust heat accordingly.

3. Using a 1⁄4-cup dry measuring cup, portion the batter into the skillet in three places, leaving 2 inches between portions. If necessary, gently spread the batter into a 4-inch round. Cook until the edges are set, the first sides are golden brown, and bubbles on the surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip the pancakes and continue to cook until the second sides are golden brown, 1 to 2 minutes longer. Serve. Repeat with remaining batter, using remaining 1⁄2 teaspoon oil as necessary.

Notes: Pancakes can be cooked on an electric griddle set to 350 degrees. They can be held in preheated 200-degree oven on wire rack set in a rimmed baking sheet.