Easy pancakes

Whisk all-purpose flour (2 cups), sugar (3 tbsp), baking powder (4 tsp), baking soda (1/2 tsp) and salt (1 tsp) in a large bowl.

In a second bowl, whisk large egg (2 eggs) and vegetable oil (1/4 cup). Whisk in milk (1 1/2 cups) and vanilla extract (1 tsp).

Add the wet ingredients to the dry and stir gently until just combined. A lumpy batter is fine. Rest for 10 minutes.

Heat half the oil (1/2 tsp) in a 12-inch nonstick pan over a medium-low heat. Wipe it out, leaving a thin film.

Portion the batter using a 1/4-cup measure, leaving space between the pancakes.

Cook until the edges set and bubbles start to break, 2–3 minutes. Flip and cook for 1–2 minutes.

Repeat with the remaining batter, using the rest of the oil (1/2 tsp) as needed.