Easy Sunday Pancakes
Ingredients:
2 cups AP flour
1 tbsp baking powder
2 tbsp sugar
1.5 cups whole milk
1 tsp rice vinegar
1 tsp vanilla extract
4 tbsp melted salted butter
1 egg
Recipe:
Combine the milk and vinegar, stir and set aside for 1-2 minutes.
Mix the flour, sugar and baking powder together.
Add the melted butter, egg and vanilla extract to the milk mixture and whisk to combine.
Pour the wet mix into the dry mix and stir until just combined. Do not over mix. Set the better aside for 5-10 minutes to allow the flour to hydrate. You should see that the mixture has thickened and bubbled. This is the chemical reaction between the vinegar and the baking powder. Preheat your griddle or skillet to medium heat.
Once the batter is ready and the skillet is warm, melt a small amount of butter or apply a thin layer of neutral oil to the pan to lightly coat and keep the pancakes from sticking. Pour about 1/2 cup of batter per pancake. You may need to use the back of the cup to spread the mixture out. You want to make sure that the pancake is the same thickness all around so it cooks through. We don’t want any doughy centers. Allow the pancakes to cook undisturbed until you see bubbles formed on top of the cake and the edges are browning. It should be easy to flip the pancakes at this point. Once flipped, allow to cook another 1-2 minutes then remove from heat and continue until all the batter is gone.
Enjoy with more butter, syrup, jam, nut butter etc. Uneaten pancakes can be frozen to reheat in the toaster later.
