This is a recipe I found on Pinterest from A Golden Afternoon’s Blog with a few adaptations. It makes the most delicious pancake plus it looks and almost taste like a chocolate chip cookie. It is lite and fluffy not heavy like some other pancake recipes or box mixes. We like to add chocolate chips, blueberries, or even a little cinnamon in ours of course not all three together but that may be good as well. The great thing about pancakes is you can use the base recipe and add whatever extras you want.
Best Pancakes Ever, Adapted from A Golden Afternoon
2 cups flour
2 T granulated sugar
1 tsp baking powder
½ tsp baking soda
2 cups milk (plus 2 tsp vinegar)*
¼ cup sour cream
1 tsp of vanilla extract
1 tsp cinnamon (optional)
3 T butter, melted and cooled a bit
butter or oil for the pan
Mix the dry ingredients together. In a separate bowl, whisk the milk/vinegar combo, eggs, sour cream, and melted butter. Pour the wet ingredients into the dry and stir until just combined…it’s ok if there are a few lumps (resist the stirring!). Let it sit while your pan heats up.
You can follow the above but I usually just throw everything in together except the butter. I incorporate the wet and dry then once mixed add the butter because by then it has cooled enough so that it won’t cook your eggs.
Hot pans make the best pancakes 🙂 I prefer butter for my pancakes because I think it tastes Awesome the best perfect irresistible pretty good, but oil is totally cool too. Just grease your pan either way and cook until the bubbles start to pop . Flip and cook 1 minute or so more.
Remember to grease your pan in between batches.
*Normally buttermilk is a great ingredient in pancakes, but who really has buttermilk when you need it for a spontaneous Saturday morning pancake session? The old trick is to use 1 tsp of vinegar for every 1 cup of milk. The milk “turns” a bit from the vinegar and ends up pretty darn close to buttermilk.