Jan 29, 2016
Friday Feasting: Fluffy Pancakes
A "tried and true" recipe at the Young house. We have always loved the buttermilk pancake recipes that we have made in the past, but we don't always have buttermilk in the fridge. So, we googled and found that you can add vinegar to your milk to make your own! This recipe already includes the buttermilk/vinegar variation plus is already adjusted GRANDE style. The picture above shows what was leftover after feeding the 10 Young bellies at our house - plenty, as you can see! We always use left-over batter to make "cookie pancakes", and if you leave them on the counter, they just seem to disappear. Adding chocolate chips to our pancakes is also a favorite at our place. Here, we added a special Halloween combo bag of white chocolate chip flavored orange pumpkins and normal chocolate chips.
4-1/2 cups milk
3/4 cups vinegar
6 cups flour
3/4 cups sugar
2 T baking powder
1 T baking soda
1 T salt
3/4 cups butter
1. Combine milk and vinegar into a bowl and set aside to "sour". (wait at least 5 minutes)
2. Meanwhile, mix up all the dry ingredients into a large mixing bowl (large enough to hold all the wet ingredients in a bit too!) - flour, sugar, baking powder, baking soda, salt.
3. Add eggs and melted butter into the "sour" milk and whisk.
4. Pour wet ingredients into the dry ingredients and whisk until all the lumps are gone.
5. Pour 1/4 cups batter onto skillet or griddle and flip once bubbles begin to appear on the top of the pancakes. Cook until medium brown on the other side.
**optional - add chocolate chips, blueberries, etc... during step 4**