Fluffly Pancakes

There was a year when I lived in California when every Sunday was pancake day. And there’s no better way to wake up to than the smell of fresh pancakes cooking on the skillet. My suggestion is to make the batter the night before, put it in the fridge, and the next morning, re-stir the batter and cook it. This will save you some time in the morning while you prepare other delicious morning foods.

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
2 tablespoons butter, melted
extra butter, for skillet

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, vanilla extract, and butter into “soured” milk. Pour the wet ingredients into the flour mixture and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with a bit of butter. Pour 1/4 cups of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

2-3 servings


2 thoughts on “Fluffly Pancakes

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