By Lydia Belcher
THE BEST HOMEMADE PANCAKES
5 steps
Prep:25minCook:5min
Prep tim includes the 20 minute resting period. Cook time was based off using a griddle so it will take longer if cooking one at a time using a skillet.
Updated at: Thu, 17 Aug 2023 03:01:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
11
Moderate
Nutrition per serving
Calories117.6 kcal (6%)
Total Fat4.2 g (6%)
Carbs16.4 g (6%)
Sugars4.4 g (5%)
Protein3.1 g (6%)
Sodium273.8 mg (14%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
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.
Step 2
Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together.
Step 3
Pour the wet ingredients 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!!
Step 4
After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN. GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan.
Step 5
Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.
Notes
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Delicious
Easy
Go-to
Kid-friendly
Sweet
