I made these pancakes last weekend when I was on the Oregon Coast with my sister. Unfortunately, I was in the midst of a histamine coma from an asthma attack and my taste buds were pretty much non-existent. My sister said the pancakes were great. I’m not sure I would add as much cinnamon next time.
I got this recipe from my grandma, who clipped it from a Penzeys Spices magazine/catalogue.
- 3/4 c. milk plus 2 T. white vinegar (or 3/4 c. buttermilk)
- 1 c. all-purpose flour
- 2 T. white sugar or vanilla sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. baking spice or cinnamon (I used cinnamon)
- 1/2 tsp. salt
- 1 egg
- 2 T. butter, melted and cooled
- In a medium bowl combine milk and vinegar and set aside for 5 minutes to sour. Skip this step if you’re using buttermilk.
- In a large bowl, combine the dry ingredients. Add the egg and melted butter to the milk and beat well. Add the wet ingredients to the dry ingredients and stir until smooth.
- Grease a large skillet and place on the stove over medium heat. Scoop the batter with a 1/4-cup measuring cup and pour into the pan. Cook until bubbles appear on the surface and the pancake is browned and then flip with a spatula. Cook for another two minutes or so until browned.
I tend to make pancakes one-by-one in a small skillet so I can get several five or six-inch pancakes. Unfortunately when you cook pancakes one by one you have a problem keeping them warm. I discovered a little trick that works well when you are cooking on a flat stove-top. On a small burner, I set a plate over low heat to warm and continuing piling the pancakes on top as I cooked them. This worked really well to keep them warm! But I did notice that the bottom pancake continued to cook, which made for a tougher texture to cut through. If you use this trick, you should probably take that bottom pancake and put it to the top at the very end and then drown in pancake syrup or whatever other topping you’re using.