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Classic Eastern Butter Pancakes
Soft, fluffy pancakes with a hint of tang from vinegar, perfect for a quick breakfast or snack.
Ingredients
2 cups all-purpose flour→1 tablespoon baking powder→1/2 teaspoon salt→1 tablespoon vinegar (such as white vinegar)→1 1/4 cups milk
2 tablespoons melted butter→1 large egg→Tap an ingredient to explore it
Method
1
In a large mixing bowl, combine the flour, baking powder, and salt.
2
In a separate small bowl, whisk together the milk, vinegar, melted butter, and egg until well combined.
3
Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
4
Let the batter sit for 5 minutes to allow the vinegar to activate the leavening.
5
Heat a non-stick skillet or griddle over medium heat and lightly grease.
6
Pour 1/4 cup of batter for each pancake onto the hot surface.
7
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8
Flip and cook for another 2 minutes, or until golden brown.
9
Serve warm with your favorite toppings.
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