Fluffy Breakfast Pancakes
Fluffy Breakfast Pancakes recipe
Yield
4 servingsPrep
10 minCook
6 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
white vinegar
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
milk
|
|
| 3E+1 | ml |
white vinegar
|
|
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
butter
melted |
|
Directions
In a bowl, mix milk and vinegar together. Let sit for 5 min.
Combine flour, sugar, baking powder, baking soda, and salt together in a separate bowl.
Whisk egg and melted butter into soured milk.
Whisk wet and dry ingredients together until no longer lumpy.
Cook on griddle preheated to 325℉ (160℃).
Serve warm pancakes with syrup and fresh fruits if needed.
