The sweet smell of these pancakes is what I woke up to nearly every weekend in my childhood. Now my kids ask for Grandma's pancakes every time they head over to her house for a visit.
In a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt.
3 cups all-purpose flour, ½ cup sugar, 1 tablespoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
In a separate mixing bowl, whisk together the oil, eggs, almond extract and milk.
¼ cup canola oil, 3 large eggs, 1 teaspoon almond extract, 2 ¼ cups milk
Add 1 tablespoon canola oil to the skillet. Heat electric skillet to 350°F/175°C.
Blend the wet ingredients with the dry ingredients using a wired whisk or fork. You can leave some lumps to avoid over-mixing.
Pour roughly ⅓ cup of the batter onto the skillet, leaving 1 ½” of space in between pancakes to leave room for flipping. You may be able to cook 1 to 3 pancakes at a time, depending on the size of your electric skillet.
Cook for 2 minutes or until bubbles form on the surface of the pancake. Flip the pancake to cook the other side until golden, approximately 1 minute.
Transfer to plate or heated tray to keep warm.
Continue cooking the remaining batter. Serve with desired syrup and toppings. One of my favorite toppings for pancakes is sour cream and maple syrup.
Video
Notes
TIP: Try sprinkling ingredients like chocolate chips or sliced bananas onto the pancakes directly after you pour the batter onto the skillet for some added taste and texture.If the pancakes are cooking too quickly and getting dark before bubbles form, try lowering the temperature in the skillet to 325°F. I find that thick batter needs a lower temp.