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1
In a bowl, mix together all the dry ingredients.
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2
Make a well in the centre and pour in the milk.
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3
Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
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4
Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
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5
Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
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6
How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
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7
If you are adding fruit, I like to sprinkle it on top of the pancake now.
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8
When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
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9
The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
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10
Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
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11
Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
