Pancakes 1.0

Ingredients (weights)
1-1/4 cup milk (10 oz)
1/2 c plain yogurt or sour cream (4 oz)
1/2 c. Vegetable oil (3.5 oz)
2 eggs, beaten
2 tbsp sugar
1/2 tsp. vanilla

1/2 tsp. baking powder 
1/2 tsp baking soda
1.25 c flour, unbleached all-purpose (7.5 oz), can substitute 1/4 cup whole wheat
1/2 tsp salt (3 g)

Method
Combine wet ingredients in a bowl, mix thoroughly. Combine dry ingredients in a large bowl, stir to combine. Making a well in the dry ingredients, pour in the wet ingredients. Stir to combine. Do NOT over mix. The batter should be a bit lumpy. Over mixing with make your pancakes tough as mixing activates the gluten in the flour. Add oil to cold griddle or frying pan, heat over medium heat. Wipe inside of pan with paper towel. Add approximately 1/3 c batter to the pan. Add blueberries or other additions, if desired (make sure frozen blueberries are thawed). Cook for 2 minutes, flip when top is bubbly and glossy. Cook for 1 minute. Serve immediately. Cooking time may increase with additions to the pancakes.
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