The Best Pancakes Ever…Seriously…

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The Best Pancakes Ever…Seriously…

I absolutely adore pancakes. I especially love whole wheat ones because of the nutty flavor the whole wheat flour imparts. This pancake recipe is so simple and so delicious you’ll never buy boxed pancake mix again. I’ve tested a lot of recipes, being a huge pancake aficionado, but have been using this particular recipe exclusively for the past 5 years or so. I have no idea where I found it either because I literally had it scribbled on a torn piece of paper before I memorized it. These pancakes really lend themselves to creativity–I sometimes sprinkle pumpkin pie spice into the batter, add chocolate chips, or even splash apple cider into the batter in the fall. I always add cinnamon and vanilla to my pancake batters because those two flavors always register as comfort food for me.

The pancakes are so tall, light, and fluffy. All of the key factors in a fabulous pancake. If you’ve never made from scratch pancakes before, you’ll be glad you tried these. I serve mine with Maine Blueberry Syrup…it is the best! Real syrup is such a great investment compared to the artificial counterpart–for me it really does make all the difference in the world. These really are the best pancakes I’ve ever tried–I hope you love them as much as I do!

The Ingredients:

Makes 6  Medium Pancakes–Family greater than 3, I’d recommend to double the recipe 

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup whole wheat flour (I used King Arthur’s) or all-purpose flour if that’s all you have
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tsp of vanilla
  • A generous sprinkle of cinnamon or pumpkin pie spice 

How to:

  • Combine milk with vinegar in your measuring cup (saves dishes over using a bowl!) and set aside for 5 minutes to “sour”--milk will get lumpy in appearance–don’t be scared this is the step that makes these pancakes fantastic and airy!
  • Combine flour, sugar, baking powder, baking soda, cinnamon or pumpkin pie spice, and salt in a large mixing bowl
  • Lightly whisk egg and add to “soured milk”–add 1 tsp of vanilla to egg & milk mixture 
  • Pour egg and milk mixture into mixing bowl and mix gently and only long enough for the ingredients to combine–over mixing will ruin all the air trapped in the milk
  • Heat a large skillet over medium heat, and coat with cooking spray or butter
  • Pour desired amount of batter onto the skillet, and cook until bubbles appear on the surface
  • Flip pancake and cook until browned on the other side
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