So today is Sunday and on Sunday’s my daughter Kelsi started a tradition to make pancakes. We almost do pancakes every Sunday (or we do some kind of sweet breakfast from French Toast to waffles). I’ve been experimenting with making homemade pancakes from scratch as I’m really not interested in always keeping a boxed mixture around…thing is, in some recipes the pancakes come out flatter, or not as tasty…I’ve tried adding buttermilk, berries and yogurt…and yet I still feel like I come out short in flavor or texture.
I have made pancakes that took milk and lemon, (if you add lemon and milk it makes buttermilk) and you added it to your wet ingredients but they were still not great pancakes. At work, we were experimenting with scones and we had a recipe that used vinegar, I know not the traditional thing to add to your sweet pancake right? Wrong!
The theory behind the vinegar is that the vinegar would help to activate the baking powder and baking soda and ultimately allows for the fluffiest pancakes ever, I promise! After trying many times to find the right balance, I did it, I created a recipe that I feel is one of the best recipes for pancakes I have ever made. The best part is that all of the ingredients are in your pantry so you don’t have to make a special trip to the market.
The vinegar that is used for these pancakes is white vinegar, you will not taste the vinegar in the pancake but make sure it’s white distilled vinegar not white wine vinegar. Also, if you think just adding buttermilk will make the same fluffy pancake…think again…I promise you that if you did a side by side comparison, the pancakes with the vinegar and milk are much more fluffy and much more tastier.
This batter is very thick, so do not add any additional liquids, do a light mixing prior to placing on your hot skillet.
So basically you add your vinegar to your milk and let it sit for about 10-15 minutes. Meanwhile, you melt your butter, I do mine on the stove, I put everything aside and got a large bowl and put all my dry ingredients in it.
You add your milk to your eggs, then add the cooled butter. Add the wet ingredients to your dry and stir…do not over stir this mixture. Here is a photo of it right after I added the wet to the dry.
I let it sit for about 3 minutes and here is how it looked after that…see how thick this gets?
I used a spoon to put it the batter on my hot buttered griddle
because these are so thick and fluffy they take a few minutes to cook up
For my final photo I didn’t put any syrup on top as I didn’t want to take away from the pancakes. Look how fluffy they are. We added mini chocolate chips to the batter for 1/2 of the recipe as my daughter loves it that way. You can add anything you love as well.
Again out of all the recipes I ever did…this by far is the best recipe for fluffy and light pancakes. I know you will love em!
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