Well, not really, but it’s a Tuesday and I made you some pancakes.
You know how I stopped buying ready-made pizza crust? And store-bought naan bread? Well I stopped buying pancake batter too. They’re so easy and quick to make, why bother?
We don’t eat pancakes very often, but it’s an extra-special treat when we do. Our breakfasts on weekends are typically eggs, bacon and homemade hashbrowns or toast. YUM.
But every one in a while I have a major craving for pancakes. I just LOVE ordering them with whipped butter and blueberries and maple syrup. Insanely delicious.
So since I am making practically everything from scratch these days, I figured I should have a go-to pancake recipe. Something easy. Because the last thing I need is a complicated recipe at 9am on a Saturday.
THESE are delicious. Fry them in bacon fat (YES!) and they get irresistibly crispy.
- 3/4 cup milk
- 2 tbsps vinegar
- 1 cup flour
- 2 tbsps sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbsps butter, melted
- Mix milk and vinegar in a medium bowl and set aside for 5 minutes. Mix flour, sugar, baking powder, baking soda and salt in a big bowl. Beat egg and butter into milk mixture. Combine wet and dry ingredients until smooth. Coat a large frying pan with cooking spray and add batter by 1/4 cup. When bubbles appear, flip. Serve with butter and real maple syrup.