I’ve been on a hunt, the hunt for a pancake recipe that tastes like the ones they have at The Original House of Pancakes. They are so yeasty and heavenly….I crave them! But they are so expensive…sheesh….
This recipe is NOT the one…(I have one in the hopper that might be it though…more on that later) but, they are really, really, really good and I don’t know why. I seriously am no chef and can’t understand what it is that makes them taste so awesome. But I do know that if you are going to make this recipe, please read it first. This is one of those where the method and steps are VERY important. It affects the level of heavenliness of the pancakes.
This is a small recipe by the way, so if you have a lot of people in the house, double it. I think it only makes about 8-10 cakes as it is here.
3/4 C milk
2 T white vinegar
1 C flour (I use unbleached all-purpose)
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
2 T butter, melted
1 t vanilla
1 t cinnamon
1. In a pyrex 2-cup measuring cup, combine milk with vinegar and set aside for at least 5 minutes to “sour”. (it’ll be gross…just move on, it’s worth it)
2. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Set aside.
3. Melt the butter and then combine it with the sour milk. Add the egg and the vanilla to the butter and sour milk and stir a bit. Pour the wet ingredients into the dry and whisk until it is no longer lumpy.
4. Set the mix aside and let it rest for 5 minutes.
5. Heat a large skillet over medium heat and coat with cooking spray (um, these are called Restaurant Pancakes…use BUTTER!). Pour 1/4 Cupfulls of batter onto the skillet and cook until bubbles appear on the surface. Flip and cook until browned to your liking on the opposite side.
Serve with some warm maple syrup or if you want to get fancy, try bananas and walnuts too! Seriously….these are amazing!
P.S. I don’t have a picture because, we ate them all…very, very quickly….every weekend for the past 4 weeks. 🙂