“Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.”
Prep: 10 m
Cook: 10 m
Ready In; 25 m
3/4 C. milk
2 Tbsp. white vinegar
1 C. all-purpose flour
2 Tbsp. white sugar1
Tsp. baking powder
1/2 Tsp. baking soda
1/2 Tsp. salt
2 Tbsp. butter, melted
HOW TO MAKE:
1-Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2-Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3-Whisk egg and butter into “soured” milk.
4-Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
5-Heat a large skillet over medium heat, and coat with cooking spray.
6-Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
7-Flip with a spatula, and cook until browned on the other side.
Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 230 calories; 8.2 g fat; 32.7 g carbohydrates; 6.4 g protein; 65 mg cholesterol; 650 mg sodium.
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