mmm, pancakes

Pancakes - fluffy but not weak, and not strangely tasting of buttermilk.

Ingredients:

• 6.75 cups flour
• 0.875 cups granulated sugar
• 3.75 teaspoons salt
• 3.75 tablespoons baking powder
• 5.25 cups milk
• 0.75 cups oil
• 4 large eggs
• REAL maple syrup

Mix dry ingredients thoroughly. Beat eggs separately and add the milk and oil (mix the liquids well before adding to the dry ingredients). Mix dry and wet mixtures together until there are no dry lumps - but not too much, otherwise your pancakes won't be as tender and fluffy.

Heat griddle and grease (extra credit: use bacon grease for a nice flavor). If water hisses and quickly evaporates when dripped on the griddle, it is hot enough.

Pour about a third of a cup of batter onto the griddle for each pancake. Allow the pancakes to cook until the edges begin to look dry and bubble holes stay open further towards the middles. Flip them but be careful to keep them the on griddle and avoid overlap. If you want them to come out well, avoid dropping them to the griddle too far - gas will be expelled and reduce their fluffyness. When the middle of the pancakes rise into a somewhat convex shape and you can feel with the spatula that there is no liquid batter left, serve fresh with maple syrup!