2 eggs

2 cups buttermilk

¼ cup vegetable oil

1-¾ cups Gold Medal flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Heat griddle to medium-high heat (400 deg.). In large bowl beat eggs. Stir in buttermilk and oil. Add remaining ingredients. Beat or stir just until large lumps disappear.

For thicker pancakes, thicken with additional flour. For thinner pancakes, thin with additional milk.

Lightly grease heated griddle (use vegetable spray). A few drops of water sprinkled on griddle sizzle and bounce when the heat is right. Pour batter--about l/4 cup at a time, onto hot griddle. Bake until bubbles form and edges start to dry. Turn and bake on other side until golden brown. Serve hot with hot syrup. Yield: 16 4-inch pancakes.