Fluffy Buttermilk Pancakes

I have something serious to tell you today. I’ve updated my favorite pancake batter. If this doesn’t sound earthshattering, well you don’t know how seriously we take our pancakes. Lately my son has been claiming mac and cheese as his favorite food, but I know that’s just because he’s not thinking about breakfast. Pancakes reign supreme in our household.

These are better than you can get in a restaurant, and you can make them in less time than it takes to get you there. Whip these up for family and friends, and you’ll get rave reviews. Double it if you have more than 3-4 people (or big eaters). And don’t mix the wet with the dry ingredients until you’re ready to cook, for maximum fluff factor. If you never want your guests to leave, serve with Sugared Bacon.

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted

cooking sprayCombine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray (I wipe it off with a paper towel immediately, so the first batch looks as good as the last). Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

What do you think?