EASY PANCAKE RECIPE FOR BREAKFAST, BRUNCH OR DINNER

This recipe will make about a dozen 6 inch pancakes.

3 cups flour

3 tablespoons sugar

2 tablespoons baking powder

2 eggs

2 cups milk

2 tablespoons cooking oil

2 tablespoons vanilla flavoring

Measure the 3 dry ingredients into a large bowl.

In another bowl, beat together all of the other wet ingredients.

Pour the wet into the dry and stir until all of the ingredients are mixed together. You don't want to over-beat this batter.

In a heavy-weight flat frying pan or on a griddle, heat Crisco or cooking oil. Turn your stove down to medium heat and pour about 1/2 cup of the batter onto the hot oil. Actually, just pour until you get the size pancake you want. I find it handy to use a 1/2 cup measuring cup.

The first pancake is always the test pancake. Watch the edges for browning, but you don't want to turn it too soon.

Expect the cooking time to be 2 minutes or more on each side, but it all depends on your pan and the heat of your burner. Make sure you don't have the heat too high, though. You want these pancakes to cook all the way through.

While you're cooking the pancakes, melt some butter in one saucepan and heat your syrup in another. It's so nice to have them warm on the pancakes.

THESE PANCAKES ARE ABSOLUTELY DELICIOUS.

They are as good as pancakes can be. And keep in mind that you can mix the batter as much as three days in advance. Particularly for a Sunday morning, you might want to prepare the batter sometime on Saturday.

You can use any leftover pancakes for a dessert. As is done with crepes, pancakes can be spread with any sort of filling and rolled and sprinkle with powdered sugar for a very nice dessert. Pudding is a good filling, or fruit mixed into Cool-Whip. or any sort of jam.

One last suggestion. Pancakes also make a nice nighttime meal once in a while. If you're not an early-morning type who likes to get up and cooking breakfast, then have breakfast for supper once in a while. Everyone I know who does it really enjoys it.