Heat a large non-stick frying pan on medium-high heat. Coat the pan with vegetable oil. Reduce the heat to medium and drop about ¼ cup of batter per pancake on 4 places. (I use this large cookie scoop
for convenience and uniform pancakes). Cook the pancakes for about 3 minutes, or until big bubbles appear on the surface. Then flip and cook for another 2-3 minutes. Continue with the remaining batter. Serve the pancakes warm with additional butter and maple syrup.