I woke up Saturday morning with a craving.
PANCAKES PANCAKES PANCAKES!!! EGGS!!! BACON!!!
I’m sure you’ve all been there.
Every time I make pancakes using a mix, I end up terribly disappointed. For some reason many of us (including myself until I made these pancakes) have it in our heads that using pancake mix is somehow easier than making pancakes from scratch. This is so false!
Okay, yes, when you make pancakes from scratch they do require more ingredients than a mix where you have to only add a few things. But the taste and texture will be so much better if you take the extra 30 seconds to pull a few extra ingredients out from the cupboard.
It is totally worth it. They’re so fluffy I’m gonna die!! (name that movie)
Foolproof Fluffy Buttermilk Pancakes
Makes: 6 pancakes
3/4 cup skim milk
2 tbsp vinegar
1 cup all purpose flour
2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tbsp unsalted butter, melted
Stir milk and vinegar together in a medium bowl and set aside for at least 5 minutes.
Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk egg and butter into milk mixture. Pour the wet mixture into the flour mixture and whisk until no lumps remain.
Heat a large non-stick skillet over medium heat. Wait until hot. Pour 1/4 cupfuls of batter onto the skillet (the batter will be VERY thick). Cook until bubbles appear on the surface and pancake is golden brown (I had to lift the cake up a few times to check out what it looked like on the other side but be careful to only flip the pancake once). Continue to cook on other side until golden brown.
Serve with butter and maple syrup (and eggs and bacon if you want a feast like I had!)
Adapted from Allrecipes