Last week I made these yogurt pancakes. Unfortunately, I'm NOT going to give you the recipe because they actually WEREN'T THAT GOOD. They were a little rubbery and they didn't taste that great either. See how determined I am to only share with you GREAT RECIPES!
I tried these pancakes today and let me tell you...SO MUCH BETTER! GREAT FLAVOR and FLUFFY! Goodbye rubbery-flavorless pancakes.
Start by mixing the vinegar with the milk in a small bowl. What you are doing is making your very own buttermilk. (Now you know how to make buttermilk if you ever need some for a recipe.)
In a larger bowl mix all the dry ingredients together. I like to do this with a whisk because it's just like you are sifting all the ingredients, but happens much faster.
Melt the butter in the microwave.
Add the butter to the milk mixture. It's important that you first mix in the warm butter with the milk to cool the butter. If you add the egg first and throw in hot butter, you could cook the egg and have scrambled eggs. (Probably won't happen because it's not that much butter, but just always be careful when you are adding hot ingredients to eggs. Okay?)
Add the egg to this mixture.
Whisk in the egg.
I like to make a well in the flour mixture and then pour in the wet mixture.
Now this is the important part. Mix the wet and dry ingredients together for 10 SECONDS! Actually 7 seconds if you are counting slow! DO NOT OVER MIX!! PLEASE! If you do, you will probably have rubbery pancakes! You should still have plenty of lumps. You just don't want to see any dry flour.
Heat up a non-stick pan and spray with cooking spray.
Scoop a ladle of batter onto the hot pan. Watch for bubbles. Do you see them? When you get a lot of these little bubbles like this, it's ready to be turned over.
Cook the other side until it's golden brown.
These pancakes were so good that I ate a whole pancake without butter or honey or anything on top just while I was waiting for the other ones to cook.
Add a little honey and there you go. You don't need much butter.
I'm telling you...these are REALLY GOOD. GREAT FLAVOR AND REALLY FLUFFY!
Recipe by: "Kris" of allrecipes.com
Yield: about 3 large pancakes
3/4 cup milk
2 tablespoon white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Combine milk with vinegar in a small bowl and set aside for 5 minutes to "sour". Combine dry ingredients in a large bowl. Whisk the egg and melted butter into the milk mixture. Add the wet mixture into the dry mixture and whisk only until combined, about 7 seconds of mixing. There should still be lumps, but you shouldn't be able to see any dry flour. 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.