The Best Pancakes You Will Ever MakePrep: 20 min Cook: 4 min Servings: 1by Foodiewife397 recipes>
I have made this recipe several times, and these are not only delicious, but pretty easy to make. Who needs boxed pancake mix? The secret is in the soured milk, that is made by combining white vinegar with milk. The vinegar flavor doesn't come through, but instead gives moisture and fluffiness...almost like buttermilk. This recipe makes about 9-10 pancakes, so double it if you are feeding a bigger family. With this version, I added olallieberries. Loved them! Please click on the recipe URL link to see how I made these, on my food blog "A Feast for the Eyes".
- 3/4 cup milk (2% is fine)
- 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
- Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.
- Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but don't over beat.
- NOTE: The batter will be thick, don't add any more liquid. Let the batter sit, undisturbed for about 10 minutes. After 10 minutes, you will see bubbles in the batter, DON'T STIR. Gently dip out a ¼ cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.
- NOTE: This recipe only feeds about 2-3people, but doubles or even triples nicely.
- NOTE: Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.
Leave a review or comment