In the Kitchen - Grandma's Pancakes

This is my favorite pancake recipe. It supposedly makes 16 servings. Obviously they haven't fed a teenage boy, but the recipe does make a lot. The recipe has extra sugar in it so syrup isn't needed. We just pick them up and eat them like a piece of toast (how uncouth). The extra are great the next day for breakfast or a midnight snack. My son eats them cold, but I've had good luck toasting them in the toaster. Just watch so they don't burn until you see how long it takes in your toaster, as each are different. Wooden tongs are great for getting them out.

3 cups all-purpose flour
2 Tablespoons baking powder
1 teaspoon salt
4 Tablespoons white sugar
2 1/2  Cups of Milk *
2 eggs
1/2 Cup (1 stick) butter melted
2 teaspoons vanilla
1 Tablespoon cinnamon (we like lots so I use 2 Tablespoons)

In a large bowl, sift together the flour, baking powder, salt, sugar and cinnamon. Make a well in the center and pour in the milk, eggs, melted butter and vanilla; mix until smooth.

Heat a lightly oiled griddle (I use a non-stick with no oil) over medium heat. Scoop 1/4 cup of batter for each pancake onto the griddle. Brown on both sides.

* My good friend Bruce tells me you can use slightly sour or expired milk in the pancakes with good results. They bake up really light and fluffy. Now if the milk has chunks, it's obviously too far gone. But a few days past the expiration is fine for cooking in pancakes, biscuits and the like. Anything you'd use buttermilk in is fair game. Bruce says its also good in chocolate cream pies. Ummmm..... pie.

Enjoy!