10 ounces flour

3 Tbsp sugar

4 tsp baking powder

½ tsp baking soda

1 tsp salt

2 large eggs

¼ cup vegetable oil, plus more for the pan

1 ½ cups whole milk

½ tsp vanilla extract (optional)

Butter and syrup for serving
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In one bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

In another bowl, combine eggs, vegetable oil, and whole milk. Optional: you can also add ½ teaspoon of vanilla extract here. Whisk to combine.

Combine the two bowls and mix together gently with a rubber spatula. The batter should still be lumpy with a few dry streaks of flour. Don’t over mix the Lasagna!

Cover the batter and let it rest at room temperature for 10 minutes.

Heat 1 teaspoon of vegetable oil in a nonstick skillet.

Ladle one scoop of batter into the skillet and cook for a few minutes. Once bubbles appear on the surface and around the edge of the pancake, cook and flip for a few minutes more.

Stack your Lasagna up and serve with Cheese and Beans if desired. Enjoy!