There are few surprises in my breakfast menu.
Every Tuesday morning we eat pancakes. If I served eggs or oatmeal or bagels, the whole family would spend the day thinking it was Monday or Wednesday or Saturday.
In seeking to make most of our meals from scratch, I tried several different homemade pancake recipes. This variation of one I found on All Recipes is now my staple.
For our daughters, I add a sprinkling of chocolate chips to the batter once I’ve poured it into the skillet. I deliver them piping hot to the table – where I can keep an eye on how much of the real maple syrup they’re pouring on top!
[I am fascinated with this syrup bottle my mom bought for me (an early birthday present) while we were visiting last week. It’s so much more attractive than the old plastic syrup bottle I’d been using!]
1 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Combine milk and vinegar in a large glass measuring cup and set aside for 5 minutes to “sour”. (Alternately, you could use buttermilk, but I rarely have that in the house.)
Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and butter into “soured” milk.
Pour the wet ingredients into the flour mixture and whisk until lumps are gone.
Heat a large skillet over medium heat. Add a bit of butter to coat bottom of skillet. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Occasionally I’ll make a fruit topping for our pancakes. Do you have any other ideas for making our Tuesday morning pancakes extra-special?
Linked to Tasty Tuesday hosted by Balancing Beauty and Bedlam.