These pancakes are like the big fluffy pancakes you find at your favorite restaurant. Mix the batter first and let it set for a few minutes while you are preparing the rest of your brunch. The batter will thicken and start to bubble. Don’t stir it. You want the bubbles.
Author:Jill Cooper
Ingredients
Units
1 1/2cupsmilk2 Tbsp. white vinegar
2cupsall-purpose flour1/4cupwhite sugar2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1/4cup (1/2 stick) butter, melted*
Instructions
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.
Pour 1/4 cupfuls 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.
Notes
These are great to freeze and pull out as needed.
They’re even better if you can sprinkle them with the sugar and let them set overnight. You can’t use too much sugar on these. The more the better. Sprinkle them with a little more before baking them in the morning.
*If you are watching your fat, you can use less butter or cut it out if you need to.
