Pantry Pancakes

• 2 whole Eggs
• 3-1/4 cups Milk (or Nectar)
• 2 Tablespoons Vanilla
• 1 teaspoon Salt
• 3/4 cups Sugar
• 3/4 cups Oil
• 2 cups White Flour
• 2 cups Wheat Flour
• 4 teaspoons Baking Powder

1. In a large bowl beat eggs until fluffy. Add milk, vanilla, salt, and sugar. Mix well.
2. (See "Notes" at bottom of recipe for Nectar substitution)
3. Add oil and mix carefully.
4. Add 2 cups white flour and mix.
5. Add 2 cups wheat flour and mix again.
6. Add the baking powder and mix well.
7. Heat skillet and prepare pancakes.
8. NOTES:
9. * The batter can be stirred using an electric beater or wire whisk.
10. * Baking powder should be added right before cooking.
11. * You can store leftover batter in the fridge several days. Bring to room temperature and stir before cooking.
12. * The same batter can be used to make waffles.
13. * For a slight flavor change, or for those that lactose intolerant, substitute all or part of the milk for Kern's Apricot Nectar.
14. Yield: Approx. 8-10 servings. Recipe can be halved.

eggs, milk, vanilla, salt, sugar, oil, white flour, flour, baking powder

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pantry-pancakes/ (may not work)