Ever have those lazy days where you realize it’s 9:00 and you haven’t thought about dinner yet? Well, it was one of those nights and breakfast for dinner seemed like an easy meal. When I read that these pancakes had vinegar in them, I was curious on how they would taste. Now, let me tell you- these were delicious (you definitely couldn’t taste the vinegar)! They are light, fluffy, and didn’t get soggy after the syrup settled.. just like the original source said! Hooray!!
*Since making these the first time, I attempted them again and they came out even taller! I think the difference was that I let it sit a little longer and stirred it as little as possible.
The Fluffiest of Pancakes
What you’ll need:
- 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
What to do:
- Combine the milk and vinegar in a small bowl for 10 minutes to “sour”. This makes the “soured milk”, which is not the same as sour milk. Set aside.
- Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla, and melted butter together. Pour the dry ingredients and whisk until most of the lumps are gone but be careful- don’t over mix! Let sit undisturbed for 10 minutes.
- Once the batter is getting bubbly, carefully use a 1/2 cup measuring cup to gently scoop out batter and place on buttered grill/pan. Cook until bubbles appear on the surface and flip over to cook the other side. Both sides should be golden brown. (feeds 3-4 people)
Remember to stir as little as possible- they won’t be as fluffy if you pop all the air bubbles! Enjoy!