I woke up this morning and decided that I wanted pancakes. Not the healthy whole-wheat pancakes that I usually make. But indulgent, fluffy, buttermilk pancakes, like the ones my friends got recently at Cantaloup Café. In fact, I've been wanting these pancakes since we left Cantaloup Café, almost a full two weeks ago. But today was the first time I've had a few minutes to make anything other than quick cook oatmeal.
Only problem was that I didn't have any buttermilk. Thing is, I was motivated enough to eat buttermilk pancakes that I would have made a quick run to the grocery store just for some buttermilk. Turns out that the recipe I stumbled upon on All Recipes this morning actually used milk and vinegar as a substitute.
This ensured a bit lazier of a morning à la buttermilk pancakes. With a delicious side of bacon. I rarely have bacon in my fridge, but happened to have some left over from a new soup that I made last week and have yet to post. And what goes better with delicious buttermilk pancakes than a few slices of bacon?
Now, you'd think that all kids would love pancakes, right? Especially the white-flour, fluffy variety. Particularly kids who are addicted to muffins and who scream all day long that they want muffins. Most often when my muffin baking is going through a dry spell, as it currently is.
But not my little Logan.
I didn't even put any blueberries or anything into them, to increase the chances that he's actually eat them (maybe I should have put in chocolate chips??). He scooped up all of the sliced banana on his plate, begged for more, and wouldn't even give the pancake a try. Even when I added a little bit of maple syrup, just to entice him. Ah well... all the more for us, right?
3/4 C milk
2 tbsp. white vinegar
1 C all-purpose flour
2 tbsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. butter, melted
butter for the pan
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
|The milk will look slightly lumpy when it has |
soured, as you can see in this picture.
It is still fine to use.
2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone (be sure not to over beat).
|Butter prior to melting|
|And beaten eggs|
3. Heat a large skillet over medium heat and melt a bit of butter in the pan. (I usually use a non-stick pan or a bit of cooking spray, but I wanted delicious, restaurant-style crispy pancakes this morning - way more delicious!).
4. Pour 1/4 cup of batter at a time into the skillet and cook until bubbles appear on the surface.
|You don't need to look at the underside of the pancake to know when to flip.|
Just wait until bubbles start to form on the top, like in this picture.
5. Flip with a spatula and cook until brown on the other side.
|Oops - got busy with screaming kids and mine ended up a touch too brown.|
But delicious all the same.
Makes about 6 or 7 pancakes.
Difficulty level: easy