Click the image for a downloadable PDF
Fat & Fluffy Pancakes
Sunday morning is pancake-time at our house. These are my favorite big fluffy pancakes. I like them traditional, with butter and maple syrup. (I prefer grade B maple syrup. Rich flavor and good-for-you minerals) Remember, the better quality your ingredients, the tastier your pancakes.
3/4 Cup Milk
2 Tablespoons White Vinegar
1 Cup Flour
2 Tablespoons Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 Tablespoons Melted Butter
Plus extra butter or cooking spray for the pan
Assemble your ingredients.
Combine milk and vinegar in a small bowl and set aside for 5 minutes to “sour” (it will get sort of lumpy and weird looking, but it’s supposed to. This is how the pancakes get so fluffy)
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl, stir together. Whisk egg and butter, then combine with milk-vinegar mixture. Add liquids to the large bowl and mix until lumps are gone. (this pancake batter is much thicker than most)
Heat skillet over medium heat. Coat lightly with butter or cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubble form on the surface. Flip and cook until browned on the other side. Serve hot.
Note: if you are cooking a large batch of pancakes, heat your oven to 250 and keep the cakes warm until ready to serve. Cover them with tinfoil to keep in the moisture.
Tip: I’ll cook a large batch of these and freeze the leftovers. Just pop a couple in the toaster oven on “toast” for an instant breakfast treat anytime.