Is there anything quite as satisfying as a fluffy pancake on a Sunday morning?
The month of May in Austin was near record setting in terms of the rain we got. It rained a whopping 12.47 inches in just a month! Before moving to Austin, I did a lot of research on the weather patterns because as a native Californian, I just didn’t know what to expect. Turns out, 12 inches of rain is what San Diego gets the entire year. As a rain lover, I can’t complain. It’s nice too to see how green the city has become thanks to all the moisture. I also appreciate the cloud coverage to keep the hot sun from beating down.
A few weeks ago, I slept in later than anticipated because my bedroom stayed so dark from the thunderstorm brewing outside. Typically I like to take a walk to start my day but when I looked out the window that morning, I decided a warm breakfast sounded better. And so, this recipe was born.
- A combination of baking soda and baking powder – these are the leavening agents at work.
- Buttermilk or in this recipe’s case, homemade buttermilk. It’s achieved by combining white vinegar (or fresh lemon juice) with milk. It needs a few minutes to sour and thicken and then it’s ready to go.
- Not over-mixing the batter! This is probably the most important part. It’s so tempting to whisk a batter until perfectly smooth but unfortunately, when it’s perfectly smooth, it’s usually overmixed. The smoothness inflates any desirable air bubbles that we need in order to give the pancake a nice lift. In addition, when we stir too much, this toughens the batter because we’re overworking the flour and alerting it that it needs to be more like a bread (as opposed to a cake…and cake is in the title of these y’all, so don’t over mix, even if there are a few lumps).
- And finally, there’s a tiny bit of sugar in this recipe which adds both a nice delicacy in flavor but most importantly, moisture in the pancake. So you get an even softer pancake with a fluff factor.
So when I woke a few weeks ago with pancakes on my mind and a thunderstorm at my window, it took just a few minutes to create this batter and get the griddle hot enough to make a little pancake diner situation in my kitchen. I took a picture and posted to @abeebakes on IG and y’all seemed to be craving the same thing so I figured I’d share the simple recipe with you!
The best part about pancakes? They’re delicious rain or shine, any day of the year! Enjoy.
- 3/4 cup Milk whole milk is best but any milk will work
- 2 tbsp. White vinegar
- 1 cup Flour
- 2 tbsp. Sugar
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 1 Egg
- 2 tbsp. Butter, melted
- Combine milk with vinegar in a bowl and set aside for 5 minutes to thicken.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the egg and melted butter into the milk and vinegar.
- Pour the wet ingredients into the dry and whisk until most of the lumps are gone. But the key is not to over mix!
- Heat a large skillet over medium heat (or adjust griddle to medium). Lightly coat with butter or cooking spray. Using an ice cream scoop or a 1/4 measuring cup, scoop batter onto skillet and cook until bubbles appear on the surface. Flip with a spatula and cook a few moments longer until golden on the other side and fluffy.
- Serve immediately with your favorite pancake toppings.