I had a craving for pancakes so I decided to whip up some pancakes for me and Jon! Anyways, these pancakes were really good: slight crisp on the outside, moist and fluffy on the inside! I went for the classic maple syrup and butter, and they turn out heavenly! Wanted to make another batch topped with strawberries, bananas and drizzled with chocolate syrup, so many variations you can make out of these pancakes 🙂
Adapted from source
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Cooking spray (or more melted butter)
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray or simply grease it with some leftover melted butter with a brush. Due to different sizes that your pan might have, you should pour an amount of batter that will just nicely cover the surface (the batter is quite thick you see), without purposely spreading it with a tool. This is the estimate I use, and it gave me pancakes of the right thickness. Of course, you can vary the amount of batter depending on the thickness of the pancakes you want! Cook until bubbles appear on the surface, and then flip it with a spatula. Wait approximately the same amount of time before the other size is browned.