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1
Pour flour into medium to large mixing bowl, make a well in the center.
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2
Add eggs, vanilla, and sugar.
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3
Add about half the milk.
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4
Stir the ingredients, slowly adding in the rest of the milk.
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5
The amount of milk you should add depends on what type of pancakes you want.
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6
The thicker the mixture, the thicker the pancakes.
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7
Don't be to fussy about having a few lumps, it wont matter to much in the end.
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8
Try not to stir the mixture for too long.
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9
Quick combining of ingredients is what you're after.
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10
Place a frying pan over a medium to low heat (adjust according to your own stove).
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11
Butter the frying pan, and place a spoonful of the mixture into the centre (I use a soup ladel for this, I think it makes it easier), and spread the pancake so it is about a centimetre thick, or less.
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12
When alot of bubbles begin to appear on the top of the pancake (usually 1-2 minutes, or until the underside is golden brown), flip it over and allow the other side to also brown off for a minute.
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13
You can test wether the pancake is cooked by pushing lightly on the centre.
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14
If it springs back it is ready.
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15
Make sure to wipe out and re-butter your frying pan with each pancake cooked.
