Perfect Pancakes

I love pancakes and since I can't really have them very often any longer (diabetes), I want the best pancakes all the time. Normally, I have buttermilk pancakes, but while housesitting for my sister, I craved pancakes and she had no buttermilk. So, I did a search. Found the perfect non-buttermilk pancakes. Tall and yummy! I love fluffy pancakes and had given up finding a truly fluffy pancake. But, lo and behold, one has appeared on the horizon! This one is from AllRecipes.com posted by Kris and I will include the link for additional information.


The batter is light and spongy. That was a clue that these would be fluffy. If you use 1/4 cup measure you will get 8 pancakes. I didn't and got 6. After placing the batter in the pan, I added some blueberries. Yum. After my extra pancakes are cooled, I'll stick them in a ziploc to freeze and later reheat in the microwave for another brunch. My Mom suggests placing a wet paper towel over them when zapping to keep the moisture in. That's what she does with homemade freezer waffles.


Isn't this just the coolest plate? My sis has a whole set of them and they just look cool. English Ironstone (J&G Meakin) and I'm sure they were probably from a rural auction, but I think they are a great find!


Fluffy Pancakes

• 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 spray

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. 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.
3. Heat a large skillet over medium heat, and coat with cooking spray. 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.