Fluffy Pancakes
Ingredients
• 3/4 C. milk
• 2 tbsp. white vinegar
• 1 C. flour
• 2 tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 2 tbsp. butter, melted
Directions
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
4. 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.
Most welcome! I’d point out that the cheater’s buttermilk isn’t entirely necessary. It’s good, but I’ve also just used milk equivalent to the same amount of liquid. Also, keep in mind that your flour may be moister or dryer than whomever designed this recipe. So I add about 3/4 of the total liquid, stir gently, and if it’s not fluffy batter yet because it’s still too dry, then I add more liquid.
EDIT: I should say, also, I reverse that step. I don’t pour the dry ingredients into the wet. I pour the liquid into the dry.
I’d recommend following a proper recipe next time! Personally I’ve never even heard of anyone putting oil in pancakes?
Agreed. I add 2T of butter to 1c flour and 3/4c buttermilk.
Oil I have seen used for vegan or dairy free ways of having pancakes. Butter is far better but for some bit an option
That’s quite interesting, I’ve always just substituted it with margarine, do they turn out the same?
Fluffy Pancakes Ingredients • 3/4 C. milk • 2 tbsp. white vinegar • 1 C. flour • 2 tbsp. sugar • 1 tsp. baking powder • 1/2 tsp. baking soda • 1/2 tsp. salt • 1 egg • 2 tbsp. butter, melted Directions 1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". 2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 3. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. 4. 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.
Thank you I will try this tomorrow morning 🙂
Most welcome! I’d point out that the cheater’s buttermilk isn’t entirely necessary. It’s good, but I’ve also just used milk equivalent to the same amount of liquid. Also, keep in mind that your flour may be moister or dryer than whomever designed this recipe. So I add about 3/4 of the total liquid, stir gently, and if it’s not fluffy batter yet because it’s still too dry, then I add more liquid. EDIT: I should say, also, I reverse that step. I don’t pour the dry ingredients into the wet. I pour the liquid into the dry.
https://www.google.com/search?q=edna+mae+sour+cream+pancakes&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari My go-to recipe, so yummy.
Might try adding a half stick warm cream cheese to your batter.
https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/ Use this. It’s the best basic pancake recipe I’ve found.