Step 1

In a large bowl, whisk together the flour, sugar, salt, and yeast.

Step 2

In a medium bowl or pitcher, whisk the milk, egg, vegetable oil, and vanilla extract together until well combined.

Step 3

Pour the wet ingredients over the dry ingredients and whisk together until reasonably well-combined--about the count of ten. A few little lumps are just fine.

Step 4

Cover the bowl and refrigerate overnight.

Step 5

The next day, pull the batter out and let it sit in a warm place for about an hour or so before making your pancakes. You can use it immediately, because the yeast will wake up, but it's nice to give them a head start.

Step 6

Preheat your griddle or preferred pancake pan and cook about 3 oz at a time. Cook until very bubbly on top. The edges will appear dry, about 90 seconds-2 minutes. Flip and cook the second side for about 1-1 1/2 minutes or until lightly golden brown on the second side. NOTE: The second sides are always less attractive than the first. I always serve mine first side up!

Step 7

Keep pancakes in a warm oven (about 200F) until all are cooked, then dig in.