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The Best Pancakes Ever !

This is a fail-proof solution to making the tallest, fluffiest pancakes !
5 from 1 vote
Print Recipe
Servings 8 small pancakes

Ingredients
  

  • 3/4 cup milk
  • 2 tbsp white vinegar 5 % acidity
  • 1 cup plain flour
  • 2 tbsp sugar
  • 1 tbsp vanilla sugar or few drops of vanilla essence
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • salt a pinch
  • 1 egg M
  • 2 tbsp melted butter

Instructions
 

  • Combine milk with vinegar to make soured milk and set aside for 10 minutes.
  • Sieve together flour, baking powder and baking soda. Add in sugar, vanilla sugar, salt and mix with a spoon.
  • Add the melted butter and the beaten egg to the soured milk.
  • Make a well in the centre of the dry ingredients and fill with the liquid mixture.
  • Stir just until MOST of the lumps have dissolved but DO NOT OVERMIX. Few lumps and traces of dry ingredients are GOOD!
  • Allow to rest for 10 minutes. 
  • DO NOT stir!
  • Heat and butter a frying pan /skillet and place about 1/4 cups batter on it. 
  • Use the back side of a spoon to spread the thick mixture towards the edges.
  • Cook until you see bubbles appearing on the top.
  • Carefully flip with a large spatula and cook further until golden brown.
  • Serve warm with butter, honey, lemon curd, maple syrup, powdered sugar-cinnamon blend or any preserve of your choice.

Notes

  • Soured milk is essential to the success of this recipe. Don´t skip that as vinegar activates the baking soda.
  • The recipe makes 8 small pancakes or 5 medium ones enough to feed 3 people. You can double or even triple as per your requirement.
  • No matter what, avoid mixing or thinning the batter. Stirring or pouring deflates the batter and won´t allow your pancakes to rise to fullest.
  • Use medium sized egg and not large.