Makes 16-18 pancakes
1 1/2 cup milk
4 Tablespoons vinegar
2 cups all-purpose flour
6 Tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons melted butter
2 teaspoons 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 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: 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.
Freeze your left-overs in a baggie and warm up for a quick breakfast.
If you love this recipe please enjoy and share!
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