Style - American Breakfast
Makes- 5-6 pancakes (4-5" wide)
Ratings - 5/5
Last made - 16 Nov 2024
Last recipe revision - 16 Nov 2024
Ingredients
All purpose flour - 1 cupSugar - 2 tbsp
Egg - 1
Butter - 2 tbsp (softened)
Salt - 1/4 tsp (adjust if self-rising flour)
Baking Powder - 1 tsp (Skip if self-rising flour)
Baking Soda - 1/2 tsp
Milk - 2/3 cup (max)
White Vinegar - 2 tbsp
Notes
- For multigrain pancake, remove 1/4 cup of flour and use cornmeal. (Or, cornmeal + coarse oatmeal + flax seed powder + toasted sesame).
- Instead of the milk + vinegar, can you 3/4 cup buttermilk
- If you are using self-raising flour, do not add salt and baking powder.
- Baking soda looses potency after about 30-days of opening which will affect fluffiness.
Variations
- Choco-chip pancakes - Sprinkle chocolate chips right after batter spreads. Pressing into the batter immediatelyin also an option.
- Blueberry pancakes - Sprinkle blueberries right after batter spreads and press them in. Put a small amount (~1/2 tsp) of batter over each blueberry. If not blueberry tends to cook and burst.
- Banana & chocolate chip - Mash 1/2 of a ripe cavendish (up to about 3/4th is ok). Mix well into batter (also, adding chopped toasted walnuts / pecans also are a good option) After pouring onto pan, sprinkle / press in chocolate chips.
Preparation Method
- Add vinegar to milk in a medium bowl and set aside for 5 minutes to "sour". You can use real buttermilk as well!
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl
- Whisk egg and butter into "soured" milk
- Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a pan over medium heat
- Pour 1/4 or 1/3 cup of batter on pan cook until bubbles form. Flip and cook until done.
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