Egg-Free Pancakes

There are a few things I can count on everyone in the family eating, breakfast for dinner is one of them. After modifying a bunch of other recipes, I finally found this one  and after a couple modifications, they are delicious!

Combine dry and wet ingredients and whisk.

Make sure you don't whisk too much. Lumps are just fine.

Scoop out about 1/3 cup for each pancake.

Let them get a little bubbly on the top and then flip. My pan is pretty warped. I should probably get a new one.

Let them cook on the other side for a bit and then plate them up! Look at those golden brown beauties!

Ingredients

2 1⁄2 cups

 all-purpose flour

2 tablespoons

 baking powder

3 tablespoons

 sugar

1⁄2 teaspoon

 salt

2 cups and 2 tablespoons

 milk

4 tablespoons

 vegetable oil

Directions

1. Mix together flour, baking powder, sugar and salt in medium bowl.
2. Combine milk and oil. Add to dry ingredients.
3. Stir just until moistened.
4. Bake on a hot, lightly greased griddle.
5. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once.
6. Continue to bake until bottoms are brown and dry.
7. Refrigerate leftovers within 2 hours.