One of my standout memories as a child is looking forward to pancakes for breakfast on a Saturday morning. My dad would get maple extract and root beer extract from the States. Proper maple syrup and root beer made it so much better. It’s a tradition that we have carried on in our household. Saturday morning pancakes! Not every Saturday morning, I like to keep the element of surprise. We don’t have root beer but we do get amazing organic maple syrup from my sister in Montreal. We’ve tried lots of different kinds of pancakes the Dutch Baby and gluten free variations,
but we keep on reverting to the more traditional, fluffy pancakes.
We hope you enjoy them as much as we do.
INGREDIENTS 3/4 cup milk
2 Tbs white vinegar
1 cup all-purpose flour
2 Tbs white sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbs melted butter (and some extra for the pan)
Combine milk with vinegar in a bowl and set aside for 5 minutes to "sour".
Combine dry ingredients in a large mixing bowl.
Whisk egg and butter into the "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large pan over medium heat and coat with a little butter. Pour 1/4 cupfuls of batter onto the pan and cook until bubbles appear on the surface
Flip with a spatula and cook until browned on the other side.
Serve with butter and maple syrup, salted caramel and banana or yoghurt and fruit (some of our favourites).