Yes, indeed the best pancakes ever...!

I wish I could take credit for those - but I can't and I always give credit, when it's due. Those are really, truly, the best breakfast pancakes ever, and I've tried good few recipes over the time... This particular recipe comes from a lovely blog 'A feast for the eyes'.
Those pancakes are very quick and easy to make, they're rising well and are light and fluffy. I was a little skeptical at the beginning when reading the list of ingredients... a vinegar... in pancakes... yack! But you can't taste it and that vinegar is the secret ingredient, which makes everything better! So, give it a go on those lazy, weekend mornings, I assure you, you'll love it!

I had them first with some maple syrup - heavenly! - and then with some strawberry yogurt. The below version is "full on" - honey, yogurt, strawberry jam and even diced banana! Because WHY NOT?! ;)

How to make it...
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla

Combine the milk and vinegar in a small bowl and leave it for at least 20 minutes to “sour”. This is an important step and it is called “soured milk” which is much different than sour milk. I guarantee you will NOT taste the vinegar in the final product.
Combine all the dry ingredients in a bowl. In a smaller bowl, whisk together the soured milk, egg, vanilla and melted butter. Pour your liquid mix into the dry ingredients and whisk until most of the lumps are gone, but don’t over beat! Small lumps of flour here and there are OK.
Be sure to allow the mixed batter to sit for about 15 minutes, until you see bubbles starting to appear on the surface. The batter will be thick, don’t add any more liquid. After about 15 minutes, when you'll be taking a spoon of the batter, you will see bubbles in it, DON’T STIR, just gently dip out a big tablespoon of batter and place it on a buttered frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: This recipe only feeds about 3-4 people, but doubles or even triples nicely. 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.


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