I would never use "vegetable" oil (what kind do you *baker's* at King Arthur Flour use?) and I certainly wouldn't add it to the dry ingredients until I was ready to make the pancakes. I would switch out the oil for melted butter and add it at the same time I add the buttermilk, etc. That way you just have the dry powder and can store it much easier. ** The only oils I use anymore are coconut, red palm, avocado oil and walnut oil. That's it. I don't think any of those would taste good with pancakes or muffins (coconut might be ok if it was melted first but it has a funky consistency until it's melted) so butter would be a better option. I never buy "oils" at the grocery store and I wouldn't buy canola oil ever - eww. I don't trust most olive oils anymore either because most of them are rancid at the time of purchase. You can smell the rancidity when you take the top off the bottle sometimes. Just my 2 cents. ; )

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