Pancakes with Ayumi

ingredients

·       1-1/2  cups  all-purpose flour

·       3  tablespoons  granulated sugar

·       4  teaspoons  baking powder

·       1/8  teaspoon  salt

·       1/8  teaspoon  ground allspice

·       2    eggs

·       1  cup  milk

·       1/4  cup  vegetable oil

·           Butter, maple or pancake syrup, confectioners' sugar, for serving

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directions

1. First, put 1 ½ cup flour in a large bowl. Then, add 3 tablespoons sugar, 4 teaspoons baking powder, and a dash of salt. Mix together.

2. Crack two eggs into a small bowl. Make sure there is no eggshell in the bowl. Whisk in eggs and 1 cup milk in bowl. Make your dough soupy, like milk soup.

3. Heat a skillet to medium heat. Drops of water will dance on the skillet.

4. Using a ladle, drip in a small circle of dough. drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5.

Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

Makes 16 small (4-inch) pancakes.