Best...pancakes...ever. Enough said.
Best Ever Pancakes
3/4 cup whole milk (use only whole milk)
2 tbsp. white vinegar
1 cup flour
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 egg, beaten
2 tbsp. butter, melted and cooled
Combine milk with vinegar and set aside for 5 minutes. Mixture will become very thick. Combine flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. In a separate small bowl, whisk the egg into the milk mixture. Pour the milk mixture into the dry ingredients and stir gently. When ingredients are partially combined, stir in the melted butter just until all ingredients are incorporated. Do not over-mix! The batter will be very thick and should be lumpy. Let batter rest while heating griddle. Resist the urge to stir the batter while it's resting and while making the pancakes. This is what makes the pancakes fluffy.
Heat a nonstick electric griddle to 350 degrees or set a heavy nonstick skillet or griddle over medium heat. If your griddle or skillet is not nonstick, lightly grease. To test the griddle to see if it has reached the correct temperature, sprinkle it with a few drops of water. If the bubbles skittle across the surface and evaporate, the griddle is ready.
Pour 1/4 cup of batter onto the griddle. As soon as the batter hits the griddle, use the underside of the measuring cup to gently coax the batter out to a disc about 4-5 inches in diameter. Cook until bubbles start to appear on the surface and edges are set and appear slightly dry. Carefully flip with a wide spatula and cook until golden brown on the bottom. You may have to lower the heat on the second batch to keep it from burning.
Serve immediately or keep warm in a preheated oven. Set the oven to the lowest possible temperature--not more than 200 degrees. Place pancakes on a half sheet pan and cover them with a tea towel for up to 20 minutes.
*Yield: 6 pancakes. Serves 2. Recipe can be doubled or tripled.
Click here for printable format
Pour 1/4 cup of batter onto the griddle. As soon as the batter hits the griddle, use the underside of the measuring cup to gently coax the batter out to a disc about 4-5 inches in diameter. Cook until bubbles start to appear on the surface and edges are set and appear slightly dry. Carefully flip with a wide spatula and cook until golden brown on the bottom. You may have to lower the heat on the second batch to keep it from burning.
Serve immediately or keep warm in a preheated oven. Set the oven to the lowest possible temperature--not more than 200 degrees. Place pancakes on a half sheet pan and cover them with a tea towel for up to 20 minutes.
*Yield: 6 pancakes. Serves 2. Recipe can be doubled or tripled.
Click here for printable format
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