Pancake/ Waffle Batter

Need breakfast for the week, plan on entertaining guests, or have a glutton in the family? This pancake recipe has a pretty high yield.

2 cups flour, one teaspoon baking soda, one teaspoon sugar. Mix in a bowl that can hold at least 4 cups. Same as my pizza dough, put a well in the middle of the bowl

2 cups milk, tablespoon oil, two teaspoons vanilla extract, half a lemon, one large egg. extract juice from the lemon using a reamer , removing seeds and pulp. Add to dry mixture with milk, vanilla, oil, and the beaten egg. Whisk to combine.

Pour into a large plastic/glass container with a lid. If properly refrigerated, batter will keep for at least 8 days.

Pour batter on/ into greased waffle iron, frying pan, or griddle and cook on medium heat until golden brown on each side, about 10 minutes. Note: do not grease pan with olive oil because it doesn't work. I don't quite know why it doesn't work. Canola oil and melted butter are best.

Experiment with different toppings. Even though they're fine plain, try them with strawberries, blueberries, or chocolate chips. If you eat two 7" pancakes a day for breakfast, this one quart of batter will last up to and including 5 days.