Weekend breakfasts are my favourite kinds of breakfasts because I can actually get into the kitchen and make something my family and I to sit down to and enjoy together. These pancakes are one of those things I enjoy making.
They don’t use buttermilk but instead use “soured milk” which is just milk with vinegar added, you can’t taste the vinegar, trust me! I love this recipe because it’s just your everyday ingredients put together to make something yummy! Also, another thing I can never get right is the even browning colour that you get on your pancakes in photos or at restaurants haha! I think you just need a really good non-stick griddle pan which I do not own unfortunately but a frying pan works just as well, just not as pretty.
- 3/4 cup milk
- 2 tbsp white vinegar
- 1 cup flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbsp melted unsalted butter
- 1 tsp vanilla
- In a small bowl, combine the milk and the vinegar and allow to “sour” for 10 minutes and set aside. Meanwhile, in a large bowl, combine the dry ingredients. In another small bowl, combine the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients** and whisk until most lumps are gone but do not over whisk! A few lumps are ok. Allow the batter to rest for 10 minutes. After it has rested you will notice bubbles, do not stir!
- Preheat your griddle or fry pan over medium-low heat and grease with either oil or butter ( I used butter). Gently ladle out your batter into the sizes you like and cook until you see bubbles appearing on the surface, flip and brown the other side. Serve with your choice of toppings and sides!
**NOTE: At this point, you could add any extras you like such as chocolate chips or raspberries.