Ingredients:

1½ cups all-purpose flour
2½ teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 large eggs
3/4 cup lowfat milk, 1%
1 teaspoon vanilla extract
3 tablespoons extra virgin olive oil

Directions:

• Blend flour, baking powder, salt, and sugar in a mixer or with a wire whip.
• In a separate bowl, combine eggs, milk, vanilla, and vegetable oil. Stir to mix.
• Add the liquid ingredients to the dry ingredients. Stir to mix for about 30 seconds. The batter will be lumpy. DO NOT OVERMIX.
  
• Lightly grease or spray (with olive oil cooking spray) a griddle or heavy frying pan. Heat.
  
• Portion pancake batter with a 1/4 cup dry measuring cup filled about 3/4 full (should be 3 1/3 Tbsp). Pour so that pancakes do not touch.
• Cook until the surface of the pancakes is covered with bubbles and the bottom side is lightly browned. Turn and cook until lightly browned on the other side.
• Serve immediately or reheat in a covered pan in the oven. To reheat a pan full of pancakes, place covered pan in a 350° F oven for about 5 minutes.