This pancake recipe with vinegar uses homemade soured milk to make a yummy, fluffy stack that tastes like cake and is delicious with butter and syrup.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
232 Calories
Recipe Instructions
Step 1
Stir together milk and vinegar in a small bowl; set aside to curdle, about 5 minutes.
Step 2
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk in egg and melted butter. Pour in curdled milk and whisk until batter is smooth. Stir in cinnamon and vanilla until well combined.
Step 3
Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
