This week I did something crazy and made giant pancakes in Boston. But I also made some classic pancakes for you guys at home.

Ingredients

• 10 ounces flour

• 3 Tbsp sugar

• 4 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• ¼ cup vegetable oil, plus more for the pan

• 1 ½ cups whole milk

• ½ tsp vanilla extract (optional)

• Butter and syrup for serving

Method

1. In one bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

2. In another bowl, combine eggs, vegetable oil, and whole milk. Optional: you can also add ½ teaspoon of vanilla extract here. Whisk to combine.

3. Combine the two bowls and mix together gently with a rubber spatula. The batter should still be lumpy with a few dry streaks of flour. Don’t overmix the pancakes!

4. Cover the batter and let it rest at room temperature for 10 minutes.

5. Heat 1 teaspoon of vegetable oil in a nonstick skillet.

6. Ladle one scoop of batter into the skillet and cook for a few minutes. Once bubbles appear on the surface and around the edge of the pancake, cook and flip for a few minutes more.

7. Stack your pancakes up and serve with syrup and butter if desired. Enjoy!