In a mixing bowl, combine 2 1/2 cups all-purpose flour, 1/2 cup brown sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Mix well until all ingredients are evenly incorporated.

Pour in 2 1/2 cups full cream milk, add the 2 beaten large eggs, and 1/4 teaspoon vanilla extract into the flour mixture. Using an electric mixer, mix until the batter is smooth and well combined. Set the mixture aside.

In a nonstick skillet, heat 2 teaspoons of vegetable oil over medium-low heat.

Scoop 1/3 cup of the hotcake batter and pour it onto the heated pan. Cook on low for about 2 minutes, or until bubbles form on the surface of the hotcake. Flip the hotcake and cook for another minute, then remove it from the skillet and transfer it to a serving plate.

Continue with the remaining batter, cooking each hotcake one at a time.

Once all the batter is cooked, spread softened margarine over each hotcake and sprinkle with 1/4 cup granulated white sugar. Serve immediately with your favorite syrup and/or fresh berries.