What better than a delicious pancake breakfast with your favorite three year old during a late winter snowstorm!
I received this text a couple days ago...
and, of course, I excitedly drove right over to bring Chloe here for a few days.Because I can't resist moments like these...
So when Chloe asked for pancakes, I whipped up my all-time favorite recipe.
to ready us for shoveling 8 more inches of this stuff
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
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.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side
Best to double recipe ~ if there are leftovers, the pancakes freeze well and reheat well in the microwave. I get about 19 3-4 inch pancakes from a double recipe.
I prefer to top my pancakes with fruit but if you like, stir blueberries or chocolate chips into the batter before cooking.
Cool completely before separating between layers of waxed paper and storing in freezer bags. Heat from frozen in microwave on high. They taste like they were just made!