Pancakes

INGREDIENTS

1 cup 

milk

1 

large egg

2 tablespoons 

vegetable oil, plus more for cooking

1 cup 

all-purpose flour

2 tablespoons 

granulated sugar

1 teaspoon 

baking powder

1/4 teaspoon 

salt

Powdered sugar or maple syrup, for serving

EQUIPMENT

Measuring cups and spoons

Wide-mouth quart jar with lid

Large cast iron or nonstick frying pan

INSTRUCTIONS

Combine the ingredients in a wide-mouth jar. Place the milk, egg, and oil in a quart jar first. Add the flour, sugar, baking powder, and salt.

Seal the jar tightly and shake to combine. Seal the jar and shake the jar vigorously for at least 2 minutes. Don’t stress about any small lumps in the batter.

Set the batter aside while you heat a pan. Set the batter side for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.

Fry 3 pancakes for 2 to 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.

RECIPE NOTES

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.