Perfect, Plate-Size Pancakes - cooking recipe

Ingredients

2 1/2 cups flour (some wheat flour may be substituted- I have been successful with 2 cups regular and 1/2 cup wheat fl)
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1/4 teaspoon salt
2 -3 tablespoons sugar
2 cups milk, with about
1 teaspoon lemon juice, stirred in to make it curdle (I use 1% milk normally, but any will do)
4 tablespoons vegetable oil
1 egg
1 teaspoon vanilla

Preparation

Stir the dry ingredients (flour, sugar, salt, baking powder and baking soda) together in good sized bowl.
Measure out milk and mix in lemon or lime juice.
Let it sit a few moments.
Make a well in the dry ingredients.
Pour in the milk, oil, egg and vanilla.
Whisk all the ingredients together until the batter is fairly smooth; there should only be a few small lumps.
Melt enough butter in the bottom of a frying pan to coat it evenly; after it has melted, wipe out any excess with a paper towel or napkin.
The pan should be over medium heat.
Once the pan is heated, pour about 1/2 cup batter in (or, adjust to fit the size of the pan).
Allow the pancake to cook several minutes, until the edges are cooked and there are bubbles appearing and bursting in the middle of the cake.
Flip the pancake, and allow to cook about 2 minutes on the raw side.
After a minute or two on this side, the cake will raise up and become thicker.
Once this happens, only cook the cake another minute or so, until the pan-side is nicely golden.
If the bottoms of the cakes are browning too fast, before there are bubbles in the middle or the second side can rise, then turn the heat down on the stove.
If the opposite problem is occuring, increase the heat.
After a couple, it'll be just right!
This recipe makes 6 enormous pancakes; I would imagine that, made a more normal size, it would yield about 12.