This is a peculiar recipe. I have some pastry flour around, but not too much. I’m also usually lazy when trying to have pancakes, so everything is assembled in a pyrex measuring cup. Also due to laziness, none of this is properly measured.

Makes about 4 large pancakes, 6 medium.
Ingredients

* 1c skim milk
* 1/2c bleached white flour, unsifted, unshaked, slightly heaping over
* 1/2c pastry flour, unsifted, unshaked, slightly heaping over
* 1 tsp white cane sugar
* 1 tbsp vegetable oil
* 1 egg
* a pinch of salt
* a good shake of baking powder (2 tsp?)
* 1 tsp of vanilla if that’s your thing

The night before . . .

Break the egg into a 2c or 1q Pyrex measuring cup, add milk, and beat until smooth. Throw in the sugar, oil, and salt and briefly whisk together. Pour in the pastry flour and stir aggressively. Pastry flour doesn’t have much gluten so you can do a good job of this. Add the white flour and stir a maximum of 30 laps. Leave out the baking powder and vanilla for now. Let sit overnight (in the oven, for example)

The next day, start preheating your griddle/pan/cooking surface. Add the vanilla, stir, then add the baking powder, and stir again. It should begin to foam rapidly. This gives you fluffy pancakes fairly consistently, as well as keeps the vanilla from evaporating out overnight.

Cook pancakes like any other. I use a griddle at 325F with a quick swab of butter at the beginning. Pancakes are put on a plate with alternating layers of paper towels.