"What's for breakfast, Mommy?" Hmm.....I go thru her usual morning eats, bagel with cream cheese, cereal and fruit, oatmeal, cheesy scrambled eggs. Then I think, "Shit, it's been awhile since I've made pancakes!" If you don't already have a go-to short stack recipe, you're welcome for finding it for you. These are the fluffiest, most delicious pancakes I've ever had. And they pair well with anything. Peanut butter and bananas. Bacon and eggs. Strawberries and Nutella. Or, Sophie's favorite, sprinkles and whipped cream. And don't let the vinegar scare you, it sours the milk and doesn't leave a trace of flavor. It basically turns it into buttermilk. So if you find yourself in need of buttermilk, just add a tablespoon of vinegar to every 1 cup of milk, and there you have it. Now go make pancakes.
3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Combine milk and vinegar in bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk egg and butter into "soured" milk. Add the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat griddle or pan over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto griddle. Cook until bubbles appear on surface. Carefully flip with a spatula and cook until golden.