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Instructions |
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1) Sift together dry ingredients in a large bowl;
set aside.
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2) Add vinegar to milk and allow to sit for five
minutes in a 2 cup measure, then whisk remaining
wet ingredients together until thoroughly mixed.
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3)Add wet mixture to dry and whisk until BARELY
incorporated (do not overmix as it will create too
much gluten resulting in less than fluffy
pancakes).
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Using a 1/3 cup measure, cook the pancakes on a
400F (200C) griddle. Flip the pancakes when the
top is bubbly and the circumference of the pancake
starts to show signs of being done. Griddle the
opposite side until the pancake bounces back
lightly to the touch.
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| Serving
Suggestions |
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Serve with Strawberry Rhubarb Compote.
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Originally Submitted
2/16/2021
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