1st bowl (dry ingredients):
1 pound Flour (all purpose)
3 Tbsp Baking powder
½ Tbsp (1½ tsp) Salt
2nd, larger bowl (wet ingredients):
3 Eggs (large)
⅔ cup Sugar
⅔ cup oil (corn is best)
Beat together, then add the following.
3 cups Milk
½ Tbsp (1½ tsp) Vanilla
Beat together. Add dry ingredients to wet and quickly beat all together until just smooth. Let stand several minutes while heating griddle to just under 350°F (above medium on a stove, probably).
Cook the first side until bubbles begin to pop on the top, and edges lose their shine. When they're less liquid you can peak to see if the bottom is golden brown yet. Flip.
Cook the second side until the first side (now the top) starts to soften again. Test by gently swiping the middle of the pancake not long after flipping so that you know what it feels like to start, then periodically to check if escaping steam has softened it. Again, you can lift the pancake to peak at the color.
Done correctly this dirties a minimum number of bowls and other tools. Use your hand mixer on low to whisk the dry ingredients and avoid dirtying a whisk. If your second bowl is a measuring bowl, you can avoid dirtying a measuring cup. If you don't have a half tablespoon, use 3 half teaspoons.
I was taught to barely mix the final batter, leaving it lumpy. I suppose this was to avoid creating too much gluten, but a wet batter won't become bready as long as it's not being mixed after it's thickened. Mixing after the batter thickens will also cause it to fall, so don't.
I prefer a clean non-stick griddle, but a buttered griddle or pan is fine.
The recipe is descended from the Grandma King's Hotcakes recipe found in my own Grandma Jorgensen's copy of a Salina, Utah ward cookbook. The ingredients are essentially as in Grandma King's but the procedure is improved.