First of all, I want to thank you. Whoever you are, the people out there reading this.
I had previously decided that the week that I’m writing this would be a work free week and that I wouldn’t be doing things like this– I didn’t even last one day.
And that’s because my “job” is something that I love so much, I don’t need a break from it! I’m perfectly happy just typing away, virtually chatting with y’all, and sharing the tasty ideas that are stuck up in my brain.
So once again, thank you for joining me and making this outlet possible.
Now, can we talk about pancakes? Light, fluffy, delicious pancakes from scratch.
There’s about a bajillion recipes for pancakes out there. This isn’t a new concept. I’ve actually debated multiple times whether it was even worth my time to share yet another pancake recipe.
Here are a few reasons why I decided to add this recipe to the site:
- It’s our staple recipe, modified from one I found on AllRecipes.com. I use it every time my family wants pancakes and it’s convenient for me to have the recipes housed in my favorite spot. It sure beats making up a new one every weekend.
- This recipe actually does better when it has time to sit, making it the perfect thing to cook while simultaneously juggling other tasks like dishes and entertaining children.
- If I like it this much then I figured someone else out there in Internet land would too.
There’s a trick to this recipe and I want to reiterate it now sono one winds up with a pancake that’s anything less than light and fluffy. After you combine the wet ingredients with the dry you’re going to lightly mix the batter and then let it sit. It’ll get fluffy and bubbly. After that you’ll scoop it and put it directly onto your hot pan, you will NOT mix it again!
- 3/4 cup milk
- 2 tablespoons apple cider vinegar
- 1 cup all-purpose flour
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- Butter for cooking
- In a small bowl, combine milk and vinegar. Allow it to sit for 5-10 minutes and let it sour.
- In a large bowl, combine the rest of the ingredients. Add the milk and stir well. Then let it sit for another 10 minutes, do NOT stir it again.
- Heat your griddle or a flat pan over medium heat. Add a spoonful of butter and let it melt. Ladle pancake batter on, 1/4 cup at a time. When the top begins to bubble (2-3 minutes) flip each pancake over and allow to cook for another 2-3 minutes.
- Remove from heat, douse with butter and syrup and enjoy!
Give it a try and let me know how it works for you. And, just for fun, in the comments, let me know what your favorite pancake topping is. (I like butter and syrup, my kids love whipped cream and strawberries)