This easy to follow recipe makes the best homemade pancakes. These pancakes are light and fluffy, with just a hint of sweetness.
When to Flip Pancakes?
Your pancake will tell you when it’s ready to flip. Wait until bubbles start to form on the top and the edges look dry and set. This will usually take about two to three minutes on each side.
How to Reheat Pancakes?
Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don’t get soggy.
Can You Save Pancake Batter?
Don’t let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it’s best to freeze the batter.
Can You Freeze Pancakes?
Yes, you can freeze pancakes and pancake batter.
· To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren’t touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.
· To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight.
Ingredients:
¾ cup milk
2 tablespoons white vinegar (see note)
1 cup all-purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla
Directions:
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, vanilla, and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!
The batter will be thick, don’t add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!
After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.
GENTLY dip out (don’t pour out) ½ 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.
