There’s nothing like a stack of tall, fluffy pancakes at the breakfast table. Add butter and syrup and you have a traditional breakfast. Top it with a fried egg, and it’s even better, a high-protein breakfast that will stick with you for the day. Or you can get creative and try different toppings. Whipped cream, fruit compote, applesauce and other add-ons can give you a real treat. Leftover pancakes can be used to make breakfast sandwiches.
Prep time: 10 minutes; Cook time: 10 minutes; 4 servings.
- 3/4 cup of milk or buttermilk, also 2 tablespoons of white vinegar if not using buttermilk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of salt
- 1 egg
- 2 tablespoons of melted butter or oil
- cooking spray
- If not using buttermilk, add the vinegar to the milk and set aside for 5 minutes to sour.
- In a large mixing bowl, combine flour, sugar baking powder baking soda and salt. In a separate bowl, whisk an egg into the buttermilk (or sour milk). Combine the wet ingredients into the dry and whisk until all the ingredients are combined. Be careful not to overmix, which will make the pancakes tough and flat. Some small lumps of dry ingredients are okay.
- Heat a griddle pan or large skillet over medium heat. Coat with cooking spray. Pour about a quarter cup of the batter onto the surface of the skillet or griddle. Cook until bubbles appear and the edges are dry. Flip with a turner or spatula and cook on the other side until lightly browned.
- Move pancakes to plate. Butter and top with syrup or something else and enjoy.