I don’t make pancakes very often and when I do (sad to say) I use a mix. Well, not anymore! I found a recipe for pancakes and it’s a keeper. The recipe comes from allrecipes.com. What made these pancakes extra special was the honey vanilla butter (recipe follows). I like to have this butter in the fridge and use it on french toast, waffles, pancakes, warm biscuits and it’s also great on baked sweet potatoes.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla
cooking spray or vegetable oil
RECIPE FOR COMPOUND BUTTER: (Make at least 2 hours ahead)
Honey Vanilla Butter
1/2 cup (1 stick)butter, room temperature
1/4 cup honey
1/2 cup powdered sugar
3/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
Using an electric mixer, beat the butter, honey, sugar, cinnamon and vanilla together until smooth.
Dollop the mixture onto parchment paper in a log shape. Roll the paper tightly and twist the ends to seal. Chill in the fridge for at least 2 hours.
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, butter and vanilla into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray or lightly with vegetable oil. 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. Serve with a dollop of honey vanilla compound butter and drizzle with real maple syrup.
- Makes 8 small pancakes (Kevin and I have been known to eat this whole batch of pancakes so if you are feeding more than 2-3 adults double recipe!)