OH MY!!!! Look at those PHAT honkin' crêpes. Not my photo, btw... Got it off of CHOW.
By Aïda Mollenkamp
"It’s all upside when it comes to making pancakes from scratch—cheaper, better tasting, and just as easy as the boxed stuff—so treat yourself to homemade cakes for breakfast. And if you’re not a morning person, don’t fret because the batter fares just as well when made ahead.Gameplan: This batter yields thick, fluffy pancakes. For a thinner cake, adjust the recipe to 1 cup of flour.
If morning is not your thing, the batter can be made the night before and refrigerated, and will make for denser and cakier pancakes.
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/4 cups whole milk
1/2 cup vegetable oil
2 large eggs
1 tablespoon granulated sugar
1 tablespoon vanilla extract (optional)
1 teaspoon vegetable oil
Fresh fruit, butter, and maple syrup for serving
Whisk together flour, salt, and baking powder in a medium bowl until evenly combined; set aside.
Whisk together milk, oil, eggs, sugar, and vanilla (if using) in a separate large bowl until eggs are foamy and sugar is dissolved.
Add flour mixture to liquid mixture and stir until just mixed and moistened (batter will be lumpy), about 50 strokes. Set mixture aside to rest while griddle heats or cover and store in the refrigerator for up to 16 hours before using. If batter has been refrigerated, stir before using.
Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Using a paper towel, rub pan with vegetable oil.
Ladle pancake batter onto pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about 2 minutes. Serve immediately."