Sunday, August 21, 2011

Best Ever Pancakes

The title says it all...

In the past, our pancakes have either been too thin, hard as hockey pucks, or bland. They were edible but nothing spectacular. Bless my family.

When I came across this recipe, I was a little sceptical. The name of the recipe was eye catching, but really? The Best Ever Pancake? Thank you Coleen!!!

If you appreciate a good pancake, you will be so pleased with this recipe. The pancakes are soft, tender, fluffy, and sweet.

Just a few steps...

Start by pouring your milk into a small bowl. I used a my Pyrex measuring glass. Add vinegar. Let sit for 10 minutes. You will see it start to thicken up = sour milk. (this is a good thing)

In a medium size mixing bowl, add dry ingredients: flour, sugar, baking powder, baking salt, and salt. Mix well! your "soured milk" add egg, melted butter, and vanilla. Whisk together.

Add to your dry ingredients and whisk until combined. It will be lumpy. That is okay. Remember...don't over mix! (my husband could never be a baker, he likes to mix and mix and stir and stir until he can't stir and mix any longer) smile.

Let it sit for 10 minutes and it will get thick and frothy looking. Don't stir it.

Heat your griddle to 325 / 350. Use 1/4 measuring cup and pour onto hot/heated griddle. You can also use a cast iron skillet with butter. It works beautifully. The outer edges of the pancakes become a tad crispy. (buttery goodness)

Once the pancakes start to bubble up, you will want to flip them. They should be a pretty golden brown color. Brown the other side accordingly.

6 beauties!

Slather with butter!

Now the best part...syrup! Lots of it!

Best Ever Pancakes
Recipe courtesy of Coleen's Recipes

1 1/2 cup milk
4 Tablespoons vinegar
2 cups all-purpose flour
6 Tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
4 tablespoons melted butter
2 teaspoons vanilla

Makes 16-18 pancakes

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but don't over beat.

NOTE: The batter will be thick, don't add any more liquid. Let the batter sit, undisturbed for about 10 minutes. After 10 minutes, you will see bubbles in the batter, DON'T STIR. Gently dip out a ¼ cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.

Freeze your left-overs in a baggie and warm up for a quick breakfast.

Best Ever dishes... Kristi

1 comment:

  1. I'm so glad you liked the pancakes and thank you SO much for the "shout out", you wouldn't believe how many people have re-posted this recipe (even my photo) without a mention.