“The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves.” ~~ W.C. Fields
I’ve always been a huge fan of pancakes. I found a variation of this recipe a few years ago, and each time I made them, I changed it up a bit. Always trying to make them better. They always tasted great, but I was just obsessed in finding that secret of the perfect fluffiness. You know, the type of pancakes you find in the best diners.
Have you ever read the ingredients on the back of an instant pancake mix box? Dextrose, Calcium Carbonate, Mono and Diglycerides, Soy Protein Isolate, and Artificial Flavors to name a few.
We are able to create a better product with just a few ingredients that most of us have in our pantry and fridge. Yes, the box is more convenient, it takes less than 5 minutes to throw the recipe together. My recipe takes about 6 or 7 minutes start to finish. And the best part is that you know what’s in them.
There’s a couple secrets to this recipe to ensure the fluffiness we all enjoy. Do Not Overmix The Product. Mix just enough to combine, and that’s it. The mix will fluff up a little bit within a couple of seconds of combining all the ingredients. It will be thick. You won’t be able to pour this mixture; you’ll have to ladle it onto your griddle.
Bottom line. If you like pancakes then give this recipe a go. I’m pretty sure you won’t be buying pancake mix anymore.
This recipe makes approximately 4 servings.
1 1/2 cups milk
1/4 cup vinegar
2 cups A/P flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
In a medium sized bowl, combine the milk and the vinegar. Let set a couple minutes to thicken.
In a separate bowl, combine the dry ingredients.
Add the egg and vanilla extract to the milk mixture and whisk together. Add the flour mixture to the milk mixture and combine. Do not overmix, but make sure all the ingredients are well incorporated.
Heat a skillet over medium heat and coat with either cooking spray, butter, margarine or vegetable oil. (Personally, I like to use a combo of 1 tsp veg oil and 1 tsp butter and kind of fry my pancake to create crispy edges). Place enough mixture to the size pancake you desire and let cook until a few bubbles form, then flip. Because of the thickness, each pancake might take a bit longer to cook.
Make sure you don’t have your heat higher than medium and be patient. Serve with maple syrup.