Carolyn Creighton, Hazel Green
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Ingredients
- 1-1/2 cups milk
- 2 Tbsp white vinegar
- 2 cups flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 stick butter melted
Ingredients
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Instructions
- In large mixing bowl, stir together milk and vinegar.
- Let stand for 5 minutes so it can sour. In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Whisk eggs and butter into milk mixture.
- Add flour mixture and whisk just until combined.
- Spray a frypan and heat to medium.
- Place 1/3 cup of batter per pancake on griddle, leave room for pancakes to spread.
- Cook until bubbles appear, about 1 to 1-1/2 minutes.
- Flip and cook for an additional minute.
- For any pancakes left: Wrap each one in plastic wrap, place in a ziplock bag, and freeze.
- Unwrap and put in either a microwave or toaster.
- Additionally, you can heat them in an oven at 300 degrees for 5 minutes.
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