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Instructions |
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Combine and whisk dry ingredients in a bowl.
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Add milk and egg, whisk only long enough to get most lumps out.
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NOTES- To sour milk, add a tsp of white vinegar and let sit for 5-10 minutes. When using buttermilk the batter will be thick. I like thinner pancakes so use half milk and half buttermilk.
The pancakes are fluffier if whisked by hand and not overmixed. Also let the batter 'rest' for a few minutes while griddle is heating.
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TIP- save some leftover batter for starter for your next batch
This recipe is also cut down to accommodate 1-2 people. Growing up I'm sure Mom tripled the full batches.
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Originally Submitted
2/18/2010
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