{Quick Breakfast Recipe} The Fluffiest Pancakes Ever


In the midst of the early morning Kindergarten wake-ups last year, I succumbed to microwaved frozen pancakes every morning.  It was all my daughter wanted and truthfully, after living six blissful years without an alarm clock, I needed all of the shortcuts I could get.

After nine months of preservative and microwave radiation guilt, I vowed to cut the freezer cakes and go for the real deal.  This recipe is not only super quick and easy but can also be poured into condiment containers and refrigerated for up to a week.

These fluffy hotcakes can be spiced up with cinnamon, bananas and whipped cream, topped with strawberries, and are fantastic with Nutella sandwiched in between.

3/4 cup milk
2 tablespoons white vinegar
1 egg
2 tablespoons of butter, melted

1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

cooking spray

1. Combine milk with vinegar in a medium bowl and set aside for five minutes to "sour."

2.  Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

3.  Whisk egg and melted butter into soured milk.

4.  Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

5.  Heat a large skillet to 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.

Pour remaining batter into a condiment container and use throughout the week.  *I usually double the recipe for an entire week's worth.

Enjoy! ;)

*original recipe found here

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