Finally! I have been trying to upload a new post for that last 3 days, but every time I tried to attach an image it failed. I contact my hosting site and they told me they were working on the issue… so I waited and waited. Now, it’s finally working! I had a different post planned, but I need to share these pancakes with you before the weekend! You need to make these this weekend and then invite me over to have some. Cool? Great.
I made these pancakes for Anthony last weekend. He wasn’t feeling well so I took pity on him and made homemade pancakes. We tried bisquick pancakes the last time we made them and they were just bad. They had no flavor. You really had to eat them with a lot of syrup. These pancakes on the other hand are amazing. And they are so fluffy. It was like eating a delicious cloud. I think I could eat them every morning. Plus, they were much easier to make than I thought they were going to be. I even made a tiny one for the dog. I spoil him.
Yields – 8 large pancakes (I made mine small and we had about 14)
Prep time – 15 minutes
Cook time – 20 minutes
- 3/4 cup of milk
- 2 TBSP vinegar (I used apple cider, you can also use white)
- 1 cup of flour
- 1 TBSP white sugar
- 1 TSP baking powder
- 1/2 TSP baking soda
- 1/2 TSP of salt
- 1 egg
- 2 TBSP of butter melted
- Combine milk with vinegar and set aside of 10 minutes to “sour.” You could use buttermilk instead of doing this, but I don’t typically stock buttermilk.
- Combine flour, sugar, baking powder, baking soda and salt in a small bowl and mix together.
- Combine the egg and butter into the soured milk.
- Combine the dry ingredients with the wet ingredients and stir until most lumps are gone.
- Heat a pan over medium heat. Grease the pan and pour your batter onto the pan.
- Wait until small bubbles appear in the pancake and flip it.
- Cook until the other side is browned.
I put the done pancakes into the oven on warm until I am finished with all of them.