2 eggs 2 cups all-purpose flour 2 3/4 cups milk 1/4 cup vegetable oil (4 tbsp) 2 tablespoons melted butter

3 tablespoons sugar 1 teaspoon salt Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease a heated griddle. Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form). Turn and cook other sides until golden brown. Flipping once should be enough. The first pancake isn't always the best one. Note: Buttermilk, yogurt, or sour cream may be substituted for some or all of the milk.

Makes

about

18

four

inch

pancakes.

Serving Size: 6