We eat pancakes quite a bit at our house. One of our children is a bread fanatic. He’d eat bread and drink milk all day long if we let him. So pancakes for breakfast or even lunch make his day. We used to use Bisquick all the time but I realized making pancakes from scratch is just as easy, and much fluffier and tastier too.
Pancakes are served here with either syrup (my least favorite to clean after) or powdered sugar. The kids call it “sugar snow”. On occasion, we’ll pull out Grandma’s Strawberry Preserves to flavor our cakes. Mmmm… the kids love it all. You can get as creative as you want with your toppings and I suggest you do, because it eventually turns into a strong family tradition everyone looks forward to having.
Note*** There is a process of souring the milk for these pancakes. I suggest using white vinegar. Don’t be weirded out by this, you’re basically making buttermilk pancakes. At first my pancake loving three year old did not approve (because change is hard), so we used 2 tablespoons of lemon juice in place of the white vinegar. Tastes great, but just a tad less fluffy.
3/4 cups of milk
2 tablespoons of white vinegar
1 cup of flour
2 tablespoons sugar
1 heaping teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons melted butter
- Combine the milk and lemon juice into a medium bowl and set aside for five minutes. This is called souring the milk.
- Put together the dry ingredients into a separate bowl: the flour, sugar, baking powder, baking soda, and salt.
- Whisk the egg, butter, and vanilla into the soured milk.
- Whisk the dry ingredients into the wet ingredients slowly until the lumps are gone.
*I like to add the butter after I mixed everything else together. Not sure if it makes a difference, but I stir it in gently instead of whisking it. It could just be my love of butter and I really just love the slow motion reel playing in my mind of mixing in the melted butter. Ha!
We use a griddle to cook the pancakes and I make sure to get it nice and hot before adding the batter. If I’m cooking on a skillet I will melt a little butter for the first pancake, but I don’t keep greasing the pan each time. My opinion is, if you’re skillet is hot enough it won’t stick. The butter or cooking spray changes the look of the pancake here.
Cook your pancakes just as you like them.
Remember, when your pancake batter is bubbling on top it is ready to flip.
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