In my quest to avoid preservatives and partially hydrodgenated oils in boxed pancake mix, I found this recipe for pancakes, tweaked it a little and it is now our family’s favorite pancake recipe. The recipe uses a substitution for buttermilk so all the ingredients are already in my pantry. I drop in some blueberries in about half the pancakes, Curious George style. We have an egg allergy in our extended family so I was also pleased to discover that these pancakes taste just as good when I omit the egg. Granted, they are not as fluffy, but shhh, don’t tell them – my family couldn’t tell the difference.
I now make these once every couple of weeks. The leftovers are easy to toast in the toaster oven the next morning for a quick weekday breakfast. With Rheumatoid Arthritis (RA), my joints are most stiff and painful in the morning so making breakfast is hard for me to do many days. I need breakfasts that taste just as good reheated so my boys can have a good breakfast despite my limitations.
So, without further ado, here’s our family’s favorite pancake recipe…
This is now our family's favorite homemade pancake recipe. Add a few fresh blueberries as the pancakes are cooking or omit the egg and these pancakes are still fantastic!
Family Yumminess Rating: 5 of 5 stars (everyone loves them!)
RA Ease of Prep Rating: 4 of 5 stars (pretty easy to make though there are a few big bowls and a griddle to clean up)
1 and 1/2 cups milk
2 tbsp white vinegar
2 cups all- purpose flour
4 tbsp sugar
1/2 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 tbsp butter, melted
In a medium sized bowl, add vinegar to milk and let sit for 5 minutes to "sour" the milk as a substitute for buttermilk.
In another bowl, combine dry ingredients: flour, sugar, baking powder, baking soda and salt.
Add eggs, melted butter and vanilla to bowl with milk mixture. Whisk until smooth.
Combine milk mixture with dry ingredients and whisk by hand or beat in electric mixer until smooth and well combined.
Spray griddle with non-stick cooking spray. Heat griddle to medium heat. Pour 1/4 cupfuls of batter onto griddle. When bubbles appear on surface or when bottom of pancake is browned, flip over. Cook a couple more minutes or until browned.
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