Pancakes for Breakfast
Friday, March 9, 2012. These have to be the best pancakes I’ve ever made! Used the usual recipe, but these just came out perfect!
Not really much to explain about the process, but these pancakes were just the perfect fluffy texture and just tasted perfect! They were so amazing! You can just tell from the photos! Perfect smooth sides, circle shape, and height!
Just stare and drool looking over these photos because that’s what I was basically doing as I was taking these photos!
I attempted to make a strawberry syrup by just mixing some water and jam on a pan, but it didn’t really work that well. Possibly if I added more water, but I just had to eat the pancakes so I just plopped it on and proceeded to sit down and dine.
Just to make matters easier, here’s the same pancake recipe I’ve been using. It seriously is the best recipe I’ve ever used for pancakes! This time though, I didn’t add in any butter and cut down a bit of the salt just so I wouldn’t risk having salty pancakes. If you want the original recipe, just click here (allrecipes).
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(4 large pancakes)
- 3/4 cup milk
- 2 tbsp white vinegar
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- Mix milk and vinegar in a bowl and set aside.
- In a separate bowl, mix together the egg and sugar (this will be your main bowl)
- Mix the dried ingredients (flour, baking powder, baking soda, salt) in another bowl.
- Alternate with adding the dried mixture and the milk mixture to the bowl with the egg and slowly blend together. The milk mixture should be the last thing you add.
- Pour some of the batter (to desired size) onto a greased pan.
- When bubbles start forming, flip the pancake.
- Cook until both sides are golden brown.
- Time to devour!