Vitamin information: 200 energy, 20 grams fats
INGREDIENTS
- 3/4 cup milk
- 2 tablespoons white vinegar (see notice)
- 1 cup all-purpose flour
- 2 tablespoons white sugar (I used 3)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla
INSTRUCTIONS
Mix the milk and vinegar in a small bowl for 10 minutes to “sour”. This is a crucial step and it’s known as “soured milk” which is way totally different that bitter milk. I assure you’ll NOT style the vinegar within the ultimate product. Put aside.
Mix the dry substances in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter collectively. Pour into the dry substances and whisk till many of the lumps are gone, however DO NOT OVER BEAT!!
The batter will probably be thick, don’t add any extra liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!
After 10 minutes, you will note bubbles within the batter, essential DO NOT STIR AGAIN.
GENTLY dip out (don’t pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook dinner till bubbles seem on the floor of the pancake after which flip with a spatula and brown the opposite facet.
