Pancakes

Pancakes have always been my weekend food. I love to make them on Saturdays and Sundays. There's just something about a hot plate of crisp & fluffy pancakes that can't get refused.

This pancake recipe is the best one I have tried. I use t whenever I make classic pancakes or a variation. The ones I make aren't the traditional ones where one takes up the whole pan. I like to make pancakes 2-3 inches wide instead.

Recipe

Makes 15 2-3 inches pancakes

Ingredients

• 1 1/2 cups all-purpose flour

• 3 1/2 tsp baking powder

• 1 tsp salt

• 1 tbsp sugar

• 1 1/4 cups milk

• 1 1/4 tbsp white vinegar or lemon juice

• 1 egg, separated

• 3 tbsp butter, melted

• Butter, for cooking

Directions

1. In a small bowl, combine the milk & vinegar or lemon juice. Let it sit while you work on the dry ingredients.

2. In a large bowl, sift together the flour, baking powder, salt, and sugar.

3. Make a well in the center and pour in the buttermilk, egg yolk, and melted butter.

4. Mix until just combined.

5. Mix in the egg white until it's no longer visible.

6. Heat a griddle or frying pan over medium-low heat.

7. Grease it with a small amount of butter, just enough to put a thin layer on the pan, and scoop one spoonful of the batter onto the griddle or frying pan. Make sure to leave enough room to flip each pancake. I can usually fit three pancakes in the pan.

8. Let the pancakes cook for 2 minutes, or until bubbles are popping on the top and the bottom is a golden brown.

9. Flip the pancakes and cook for 1 minute.

10. Repeat with the rest of the batter.

11. Top the pancakes with your desired toppings & enjoy. They go well with fruit, maple syrup, whipped cream, powdered sugar, and more!

Store pancakes in a container. They keep for about five days in the refrigerator.

Notes

• I used a metal spoon that is considered a teaspoon.

• Flambella adapted this recipe from https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/. From the website http://allrecipes.com.