Fluffy Pancakes

I heart pancakes more than any breakfast treat out there. I love them so much that I make them at least twice a week. I used to make this recipe, which always turns out nice, but I had a consistency issue. Sometimes, they’d be fluffy and sometimes a little flat. So I decided to change things up this morning and use a new recipe I found on Pinterest. As usual, I tweaked it – I took out the sugar which is unnecessary since I ladle maple syrup on top of mine, and I cut out half of the salt. And now, it’s pretty much the perfect-est recipe of pancakes you will ever come across!

 

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1 cup bread flour (not self-rising)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk
2 tbsp vinegar
1 egg
2 tbsp butter, melted

 

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1. In one bowl, mix the milk and the vinegar and let sit at least 5 minutes for it to sour.
2. In another bowl, whisk the flour, baking powder, baking soda, and salt.
3. Add the egg and the butter to the soured milk. Beat well.
4. Pour the wet ingredients over the dry ingredients and whisk until just homogenous. Don’t over mix!
5. Let batter rest 10 minutes.
6. Heat a griddle on medium-high heat and coat the pan with cooking spray. Once hot, turn the heat one notch lower.
7. Using a soup ladle, drop a ladle-full of batter in the middle of your pan. When little bubbles cover the surface (anywhere from 30 seconds-1 minute), flip your pancake around and cook for another 30 seconds or until nicely golden.
8. Top with maple syrup or jam and devour while they’re still warm!

 

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