What’s a weekend morning without pancakes?
It’s a variation of my Everyday Pancakes,
but with a buttermilky taste and fluffiness.
Gather ingredients. Today we’re having
undisturbed. It’s what gives you
put your plates in a warm oven,
and start the coffee.
You will see bubbles in the batter.
Do not stir the batter. This is key
to get the fluffiest pancakes.
Just scoop out using a ladle or a
1/4 C measure per pancake in a sprayed
and buttered heated pan. You can also
use oil. Add blueberries before flipping.
(or mini chocolate chips)
Small bubbles will burst on top and
the edges will look set, about 2 minutes.
Flip and brown the other side for a minute.
3/4 C milk
2 T white vinegar
Mix in a measuring cup and let sit 5 miuteswhile
1 C flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Whisk dry ingredients in a medium bowl
Add the egg to the milk and whisk with a fork
Add the liquid to the dry ingredients and whisk
gently to combine. Do not overmix.
2 T melted butter (more for the cooking pan)
stir into the batter
Let the batter rest for at least 10 minutes or longer.
Use this time to heat plates in a warm oven,
make coffee, heat the griddle or large pan to
med heat, that’s #6 on my stove.
Use cooking spray on the pan. I add a little butter
for flavor. You can also use vegetable oil.
Do not stir the batter, just scoop out using a small ladle
or 1/4 C measusre to add the batter into the hot pan.
It should sizzle a bit. Cook about 2 minutes until
small bubbles burst on top and the edges look set.
Now is the time to arrange a few blueberries on top.
Peek under the pancakes with a spatula and when
golden brown flip and let cook on the other side
for another minute.
Remove to the warm plates in the oven.
Serve with butter and maple syrup