4 c all-purpose flour (I use 2 c whole wheat and 2 c white)
2 pkgs (1/4 oz each) quick-rise yeast
2 tsp sugar
2 tsp salt
3 c warm milk (120-130 degrees)
2 eggs, beaten
1/4 c canola oil
In a mixing bowl, combine flour, yeast, sugar and salt. Add milk, eggs and oil; beat for 2 minutes. Cover and let rise in a warm place until double, about 30 minutes. Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
*This makes a lot of pancakes. I usually freeze the extras and then we have pancakes to eat in the mornings.