Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
BATTER
- Combine flour, sugar, baking powder, baking soda, and salt in medium bowl. Set aside.
- Beat egg and vanilla in a separate small bowl. Set aside. Mix milk and lemon juice together. Whisk milk mixture and egg mixture into a medium bowl. Melt butter in microwave and let cool slightly. Then, whisk vigorously into the milk/egg mixture until the liquid is a bit frothy.
- Pour liquids into dry ingredients and mix until just combined. Do NOT overmix. Batter will be lumpy. Let sit for 10-15 minutes. (Do not continue to stir – we want the bubbly texture.)
- Heat a griddle or frying pan which has been greased with a little butter to a medium heat setting. Pour a small amount of batter (about 1/4 cup) onto pan. When bubbles appear on surface and begin to break, turn over and cook the other side.
STORAGE
- Store cooked pancakes in a Ziploc bag or airtight container in the refrigerator for up to a week. You may also freeze them for up to 3 months. They can be reheated in the toaster oven or microwave directly from frozen.
Video
Notes
I always weigh my flour in this recipe to achieve the perfect balance between dry and liquid ingredients. If using measuring cups, you may need to add a little more flour or milk to reach that perfect consistency or vice versa.
