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1 In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. 2  Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray). In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. 2  Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).
3In a small separate bowl, combine the eggs and vanilla whisking well. 4Pour one cup of the milk into the dry ingredient slowly adding more to reach your desired consistency. 5Then mix in the egg mixture. 6Pour a little of the oil into the pan in between each round of pancakes and make sure that it is spread evenly.