Some world without pancakes is depressing, not really worth living in. My favorite thing about pancakes, aside from ingesting them, is viewing maple syrup melt along the edges. YUMMMY!
These pancakes are among my favorite Sunday morning breakfast treats. The matter is that a lot of wonderful pancake recipes demand buttermilk. Without that, you may end up with a super-flat and dull pancake that looks too much like a missing crepe.
This is a fast and easy recipe to produce super fluffy sandwiches with ingredients that you probably have in your home. Never repurchase that dreadful box of pre-mix again!
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Ingredients:
3/4 cup milk
2 tablespoons white vinegar (see note)
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:
Combine the vinegar and milk in a little bowl to get 15 minutes to “sour”. This is a vital process, and it is called “soured milk” which can be much distinct than sour milk. I promise you will NOT taste any vinegar.
Mix the dry ingredients into a bowl. In a smaller bowl, whisk the soured milk, melted butter, vanilla, and egg together. Now, pour it in dry ingredients and whisk until lumps are completely gone. Do not over-do this process.
The overall batter should be thick, but don’t add any additional liquid. Allow the dough to rest for about 10-minutes. After, you might find bubbles, so stir again. Gently dip out (do not rush) 1 / 2 cup of batter and set it in a buttered grill.
Ingredients
- 3/4 cup milk
- 2 tablespoons white vinegar (see note)
- 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
Combine the vinegar and milk in a little bowl to get 15 minutes to "sour". This is a vital process, and it is called "soured milk" which can be much distinct than sour milk. I promise you will NOT taste any vinegar.
Mix the dry ingredients into a bowl. In a smaller bowl, whisk the soured milk, melted butter, vanilla, and egg together. Now, pour it in a dry ingredients and whisk until lumps are completely gone. Do not over-do this process.
The overall batter should be thick, but don't add any additional liquid. Allow the dough to rest for about 10-minutes. After, you might find bubbles, so stir again. Gently dip out (do not rush) 1 / 2 cup of batter and set it in a buttered grill.
