• 1 1/4 cups all-purpose flour (see notes)
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup nonfat or 1% milk
• 2 tablespoons vegetable oil
• 2 tablespoons water
• 1 teaspoon vanilla (optional)

1. Mix together flour, baking powder, sugar and salt in medium bowl.

2. Combine milk, oil and water. Add to dry ingredients. Stir just until moistened.

3. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.

4. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.

Refrigerate leftovers within 2 hours.