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Perfect Pancakes

3/4 cup milk

2 Tbsp white vinegar

2 Tbsp melted butter

1 egg

1 cup flour

2 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Combine the milk and vinegar and let sit for 5 minutes. This sours the milk and becomes a buttermilk substitute.

Combine the melted egg and butter and set aside. In a medium bowl, use a whisk to combine all dry ingredients. 

Combine the egg mixture and milk mixture then slowly whisk into the dry ingredients. Do not over mix. Only mix enough to blend the ingredients. Let batter sit five minutes until light and thick. 

Using a 1/3 cup measure, spoon 4-inch pancakes onto the griddle and cook two minutes until bubbly. Flip and cook another 1-2 minutes until cooked through. Serve with butter or margarine and your favorite syrup. 

Makes about 12 pancakes

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