Just in time for Mother's Day, these pancakes will be her new favorite breakfast item. This recipe was among the first that I posted on the Francipes Facebook page, so there was no question in my mind that this should be the first recipe that I share. I've made these pancakes many, many times for both friends and family. They're so good that I've started packaging the recipe and giving it away as gifts.
What makes this recipe so great? They're light and fluffy, not too sweet, and just plain delicious. The best part is that there's very little sugar and butter in the batter, so they're not terribly bad for you. Of course, this also depends on how much butter you put in the pan and what you drizzle on top.
Ingredients:
3/4 cup milk
2 tbsp white vinegar (apple cider vinegar also works)
1 cup ap flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 tbsp butter, melted, plus extra for the pan
toppings, such as maple syrup, honey, blueberries, powdered sugar, etc.
Directions:
Combine milk and white vinegar in a small bowl, set aside (combining milk and white vinegar makes buttermilk). Combine flour, sugar, baking powder, baking soda and salt in a medium sized bowl, set aside. Melt butter, then add the egg to the butter, and mix until just combined. Add the butter and egg mixture to the milk and vinegar, mix. Add wet ingredients to dry and using a whisk blend until all ingredients are combined. If the batter is too thick, slowly mix in some milk and gradually add more until you reach the desired consistency. I like my batter pretty thick, so I don't normally have to add more than 1 tbs milk. To know if you've reached the right consistency, you want it to slowly drizzle off of your whisk.
Melt butter in a skillet on medium heat. Wait until the butter starts sizzling before pouring desired amount of batter in the pan. If you want to add toppings such as blueberries or chocolate, add it at this time. The pancakes are ready to flip when lots of tiny bubbles begin to form and pop. Flip the pancake, it should be golden in color, and let it cook for 30 seconds to 1 minute. Transfer to a warm baking dish for serving. From experience, the best pancakes come from the second batch.
Recipe from allrecipes