Pancakes are a staple breakfast that brings families together on those relaxing weekend mornings! Kids love ’em, adults love ’em, heck even your cat probably loves ’em. Growing up, pancakes were a regular part of our Sunday brunches and through the years, experimentation in my own kitchen has brought me these babies. I have tried many different recipes and am still experimenting to this day, but I always come back to these ones. They never fail me. These pancakes are light and fluffy, but not bulky and perfect for every pancake occasion.
1 1/4 c flour
2 tsp baking powder
2 tablespoon sugar
1/4 tsp sea salt
1/4 tsp cinnamon (optional)
1 c milk
1 tablespoon fresh lemon juice or vinegar
2 T melted butter
Whisk flour, baking powder, sugar, salt and cinnamon in a large bowl. Add lemon juice to milk and stir.
Add soured milk and egg to flour, whisking until flour mixture is just moistened.
Fold in melted butter with spatula until combined.
Heat frying pan or skillet to medium heat, greasing with neutral oil or butter. Unit is ready when water droplets “pop” on contact with pan.
Add batter to pan in 1/4 c scoops and cook until bubbles form. Flip, cook for another 2-3 min until golden brown.
Serve with maple syrup, butter, berries, whipping cream and any more of your favourite toppings.
avoid flattening pancakes with spatula or flipping multiple times so your pancakes stay fluffy
mix batter until dry ingredients are just moistened