Yield: 4 large pancakes, 6 if medium and 10 – 12 if small sizes
Craving pancake? Hungry for that “fluffy, light and yummy” one? This recipe is a must-try.
¾ cup milk
2 tablespoons vinegar
1 extra-large egg
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 ½ tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
¼ teaspoon salt
In a small bowl, combine milk and vinegar and let set for 15 minutes. Add egg and melted butter into the milk and whisk well. In a medium bowl, place together the flour, sugar, baking powder, baking soda and salt. Pour the milk batter into the flour mixture and whisk until well incorporated, or lumps are gone.
Heat a large non-stick skillet over low heat, and coat the center lightly with (non-stick) cooking spray. Pour ¼ cupfuls of pancake batter onto the skillet and cook until bubbles appear on the surface, about 3-5 minutes. Flip with a spatula and cook until golden brown on the other side. Remove from pan. Repeat the process until finished. Spread peanut butter and drizzle with maple syrup. Top with fresh fruits, sprinkle powdered sugar or cinnamon powder on top and serve.
Note: They are addictively delicious so you may wanna double the recipe. Enjoy!