Mostly, we consider pancakes as a weekend-only treat, but there’s no denying that if they too started with a warm short stack, the other five days will be considerably better. You have a few options to make this a truly viable choice on hectic mornings. You can prepare and refrigerate pancakes in advance (or even freeze the batter), or you can master this one-bowl recipe, which only needs simple pantry ingredients and is ready within 30 minutes or less.
Ingredients:
3/4 cup milk
2 tbsp white vinegar
1 cup all-purpose flour
2 tbsp white sugar, I used 3
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
(1) egg
2 tbsp melted butter
1 tsp vanilla
Directions:
Add and combine the milk and vinegar in a small bowl to “sour” for 10 minutes. An important step and is called “soured milk,” which is very different from sour milk. I guarantee that the final product will not taste the vinegar. Set aside.
Add and mix the dry ingredients in a bowl. Whisk together the soured milk, egg, vanilla, and melted butter in a bowl. Pour in the dry ingredients and whisk until most lumps are gone, but do not overdo it.
The batter gets thick, don’t add liquid anymore. LET THE UNDISTURBED BATTER SIT FOR TEN MINUTES!!
After 10 minutes, you’ll see bubbles in the batter, very important DO NOT STIR AGAIN.
Dip (don’t pour out) 1/2 cup of batter and put it on a buttered grill or frying saucepan. Cook the mixture until bubbles appear on the pancake surface, then flip over on the other side.
Notes:
Pancakes may be refrigerated for up to 5 days in an airtight container, or frozen for up to 2 months.
Be sure to rest the batter around 10 minutes after mixing. It gives the flour a chance to hydrate properly, and the time to activate the baking powder. Refill your coffee and take out your favorite pancake pan, and the batter will be ready to go by the time you return.
Ingredients
- 3/4 cup milk
- 2 tbsp white vinegar
- 1 cup all-purpose flour
- 2 tbsp white sugar, I used 3
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- (1) egg
- 2 tbsp melted butter
- 1 tsp vanilla
Instructions
Add and combine the milk and vinegar in a small bowl to "sour" for 10 minutes. An important step and is called "soured milk," which is very different from sour milk. I guarantee that the final product will not taste the vinegar. Set aside.
Add and mix the dry ingredients in a bowl. Whisk together the soured milk, egg, vanilla, and melted butter in a bowl. Pour in the dry ingredients and whisk until most lumps are gone, but do not overdo it.
The batter gets thick, don't add liquid anymore. LET THE UNDISTURBED BATTER SIT FOR TEN MINUTES!!
After 10 minutes, you'll see bubbles in the batter, very important DO NOT STIR AGAIN.
Dip (don't pour out) 1/2 cup of batter and put it on a buttered grill or frying saucepan. Cook the mixture until bubbles appear on the pancake surface, then flip over on the other side.
Notes:
Pancakes may be refrigerated for up to 5 days in an airtight container, or frozen for up to 2 months.
Be sure to rest the batter around 10 minutes after mixing. It gives the flour a chance to hydrate properly, and the time to activate the baking powder. Refill your coffee and take out your favorite pancake pan, and the batter will be ready to go by the time you return.
