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You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
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If doing the night before, cover and leave on the counter.
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You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
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If doing this the night before, cover and store in the fridge.
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When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
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Lightly grease a frying pan with a lid, like an electric frying pan.
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Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
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Cover and cook until the surface loses its wet look and bubbles have formed.
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Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
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Keep warm in a low oven until all pancakes are cooked.
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Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
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Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.
