This is a great recipe that I found in my Grandma’s recipe book. Judging from the weathered look of this recipe card, this was a family favorite.”
It kills me how people go in and mutilate a perfectly good recipe. Then you have bad reviews and more mutilations. I read these reviews and decided I’d make the recipe just as it calls and I recommend not changing a thing (except maybe adding 1/2 tsp of vanilla to your egg mixture).
I DO recommend sifting the flour, twice. That makes for a fluffier pancake. Let your egg and milk set at room tempurature and use unsalted butter. Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to overbeat your egg). Add to your dry mixture. Your result is a fluffy, delicious, good old fashion pancake. This is one is a keeper!
his easy to follow recipe makes the best homemade pancakes. These pancakes are light and fluffy, with just a hint of sweetness, but not too much that you can’t still drown them in delicious maple syrup!
“This is a great recipe that I found in my Grandma’s recipe book. Judging from the weathered look of this recipe card, this was a family favorite.”
This easy to follow recipe makes the best homemade pancakes. These pancakes are light and fluffy, with just a hint of sweetness, but not too much that you can’t still drown them in delicious maple syrup! I’ve included tips below and a video to help answer any questions on how to make pancakes from scratch. This post contains affiliate links.
Ingredients:
- 3/4 cup milk
- 2 tablespoons white vinegar (see note)
- 1 cup all purpose flour
- 2 tablespoons white sugar (I used 3)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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) 1/2 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.
