Pancakes are a dinnertime staple around here these days. I’m enjoying it while it lasts because once the husband comes home, pancakes will no longer fly. Unless they’re accompanied by bacon, biscuits, eggs, and possibly a cinnamon roll or 2. Yeah, you know how everyone says breakfast for dinner is an inexpensive meal? Not with my husband.
These are my go-to pancakes and have been for quite some time. It’s easy, quick, and the ingredient list is short enough that I don’t even have to look it up anymore. And they puff up unlike any other pancakes I’ve made.
If you prefer, you can use buttermilk instead of the milk and vinegar but don’t try to round the amount up to a cup or you’ll get really runny batter. This batter is great for mix-ins so go ahead and throw a handful of chocolate chips, pecans, diced banana, whatever you want in!
Last thing: I am working on changing the blog around. I really didn’t think anyone would notice but I’m so excited that you guys have noticed and are liking it. I change at least one thing everyday so don’t be surprised if it looks completely different next week. I just can’t seem to figure out what I want. But thank you for all the feedback so far and if there’s anything you want to see, please let me know!
I hope your Monday is off to a fantastic start!
One year ago: Lentil Stuffed Cabbage
Two years ago: Baked Hushpuppies
adapted from AllRecipes
- In a small measuring cup, whisk together milk and lemon juice. Set aside for 5 minutes to allow milk to sour.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add sour milk, egg, and vegetable oil; mix until no lumps remain.
- Heat a skillet over medium heat; spray with cooking spray. Use a ¼ cup measure to pour batter onto the hot skillet. Cook until bubble form on top of the pancake; flip and cook until golden brown. Serve hot.