My kids love every morsel of these giant fluffy babies and my hubby ate breakfast, a once in a blue moon occurrence.
The best part of these pancake recipe is that, it's so wickedly easy and you can serve it with so many delicious choices.
Tip 1: Because this has baking soda in it, the batter mixture is not something to keep for later use, it's advisable to use it within the hour the wet and dry mixture were combined.
Tip 2: Serve the pancakes warm enough for the butter to melt on top. Keep a plate warm in the oven and every pancake you finished cooking until it's ready for serving.
Tip 3: Be playful, serve this with whipped cream, fresh fruits, syrup, chocolate, whatever you feel like.
Tip 4: Double the quantities for more pancakes.
3/4 cup milk
2 tablespoons white vinegar
1 cup all purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter
butter knobs (to grease your pan)
Warm your oven up and place a plate inside, ready for your finished pancakes.
Combine milk and vinegar and leave for five minutes to create a sour milk mixture.
Combine all the dry ingredients in a medium size bowl, (ingredients 3-7).
Whisk the egg and butter into the soured milk.
Add dry to the wet mixture, whisking until all the lumps are gone.
Heat a large skillet, melt a knob of butter and pour 1/4 cup batter onto the pan. Pour more than 2-3 servings if there is enough space.
Once bubbles appear on the surface, flip your pancake and cook until the bottom part is golden brown.
Serve 3 to 4 stacks of pancake on one plate, just enough that you won't feel cheated but also enough that you won't waste left-over. Top your tower with a knob of butter, drizzle with pancake syrup or maple syrup if you have.
Add fried bacon slices on the side and syruped strawberry on the other and you have a brunch that will wow anyone.
Syruped Strawberry recipe (click here)
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