We love simple, unfailing recipes and that is exactly what this recipe is. It’s fast to make, and we’re willing to bet that right now you have all you need to do. Pancakes have appeared as an integral part of global cuisine in all forms throughout the world. They’re not too sweet and slightly fragrant with vanilla. You can modify the ingredients to what’s available in your kitchen.
Homemade Pancakes for breakfast is a perfect start for your morning. In less than 30 minutes, this simple recipe will help you whip them up. It’s so simple to make scratch pancakes that you are going to wonder why you’ve never done it before. The best homemade pancakes are made by this simple recipe. These pancakes are light and fluffy, with only a touch of sweetness.
Ingredients:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla
Directions:
1. Combine milk and vinegar 10 minutes to “sour” in a small bowl then set aside. This is an important step, which is much different from sour milk. I guarantee that in the final product you won’t taste the vinegar.
2. In a small bowl, whisk the soured milk, vanilla, butter, and egg. Then mix all dry ingredients into a separate bowl. Pour the other mixture in the dry ingredients and whisk, don’t overdo it just until the majority of lumps vanish.
3. Don’t add any liquid in the mixture, set aside the batter for 10 min. to thicken.
4. Check after 10 min. for bubbles in the batter. (*Important: Do not stir the mixture again.)
Note:
First, mix dry and wet ingredients separately before cooking. The dry ingredients can be combined as much as you like, and the water ingredients can be used to do the same thing, but use a light touch when the two blends come together. It is frequently mistaken to over-mix the batter — it makes it flat and heavy, not fluffy.
Ingredients
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar (I used 3)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Instructions
1. Combine milk and vinegar 10 minutes to "sour" in a small bowl then set aside. This is an important step, which is much different from sour milk. I guarantee that in the final product you won't taste the vinegar.
2. In a small bowl, whisk the soured milk, vanilla, butter, and egg. Then mix all dry ingredients into a separate bowl. Pour the other mixture in the dry ingredients and whisk, don't overdo it just until the majority of lumps vanish.
3. Don't add any liquid in the mixture, set aside the batter for 10 min. to thicken.
4. Check after 10 min. for bubbles in the batter. (*Important: Do not stir the mixture again.)
Note:
First, mix dry and wet ingredients separately before cooking. The dry ingredients can be combined as much as you like, and the water ingredients can be used to do the same thing, but use a light touch when the two blends come together. It is frequently mistaken to over-mix the batter — it makes it flat and heavy, not fluffy.
