The nice thing about this recipe is that it’s easy to double, so you can freeze half the pancakes for those mornings when you don’t feel like cooking. They warm up nicely in the microwave or toaster in about thirty seconds
Ingredients
- 1½ cups low-fat milk, plus 1 to 2 tablespoons more, if needed
- 2 tablespoons distilled white vinegar
- 4 tablespoons (½ stick) unsalted butter, plus more for the griddle
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs, whisked
- Nonstick cooking spray (optional)
- Candy Syrup, for serving
How to Make It
- Preheat a griddle to 325°F, or heat a skillet over medium heat.
- Combine the milk and vinegar in a medium bowl. Set aside for 5 minutes to sour. Put the butter in a small microwave-safe bowl and melt in the microwave. Set aside to cool for 3 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk the vanilla and melted butter into the soured milk. Whisk in the eggs and stir until well combined. Stir in the flour mixture with a wooden spoon, just until most of the lumps are gone and the batter is smooth. Add 1 to 2 tablespoons more milk if the batter is too thick.
- Coat the griddle or skillet with butter (or nonstick cooking spray) and then pour ¼-cup portions of the batter onto the heated griddle. Cook 4 pancakes at a time, or as many as will fit comfortably. Cook the pancakes until bubbles appear on the top, about 2 minutes, then flip and cook on the other side for 1 minute, or just until lightly browned. Repeat until all the batter is gone.
- Serve immediately, or place the finished pancakes on a baking sheet in the oven at 175°F to keep warm. Top with butter and candy syrup.
