Thick, fluffy pancakes made with homemade soured milk instead of having to buy buttermilk. They taste like cake and are best served with butter and syrup or fresh fruit and whipped cream. Yummy!
As the first reviewer of this recipe I had an advantage. Except for the cinnamon and vanilla, which submitter lists as optional anyway, this is the same recipe as the wildly popular and 5-star “Fluffy Pancakes,” also from this site, with well over 5,000 reviews. So I already knew these were going to be delicious! I used buttermilk rather than the soured milk (same difference essentially) and, just as I learned and have been doing since I was a little girl, mixed the batter till blended but with some small lumps still remaining. I did not add the optional vanilla or cinnamon. Now here’s Hubs’ eloquent review of the day. “They’re good,” he muttered with a mouthful of pancake and pure maple syrup. How helpful is THAT? With my usual frustration I asked him HOW good. “Delicious good,” he responded. I don’t think it could be stated any better! We haven’t had pancakes in several years and to be reintroduced to them this morning using this recipe was our win. They are indeed fluffy and light, with just the right amount of lift. The recipe is dead on with both the levels of salt and sugar resulting in perfectly enhanced flavor with no baking powder aftertaste. Simply excellent, and just as is, without the additions of cinnamon or vanilla. No doubt that would be good too, but I say if you’re only going to have pancakes once every blue moon, why mess with the perfect, classic rendition. - 18 Jan 2014 (Review from Allrecipes US | Canada)
I have made this without the cinnamon and vanilla numerous times and the pancakes are wonderful! The pancakes are fluffy, moist, and have a wonderful texture. I have a few warnings to those who are unfamiliar with this recipe: 1. do NOT add the vanilla. In my experience this negates the effect of souring the milk and the pancakes end up flat. 2. DO mix dry ingredients and wet ingredients separately and then just barely combine immediately before cooking. This is not the batter to make in advance or let sit a while. 3. Do not over mix. Any mixing beyond combining takes fluffiness away from the pancakes. 4. Cook them low and slow. These will burn before cooking through if you don't use low, even heat to cook them. a cast-iron skillet works great. 5. Make a big batch once you have confidence. These will be popular. My family of three adult eaters and two children quadruples the recipe and ends up with just a couple single-serving leftovers for the freezer. But then, we really like pancakes. For a little extra moistness, add 1/4 cup cottage cheese for each serving. This is a real winner with my whole family, including a couple kids who would never knowingly go near cottage cheese. Enjoy! - 19 Jan 2014 (Review from Allrecipes US | Canada)
Delicious pancakes - nice and fluffy. My critiques are: There is too much vinegar in the recipe, and slightly too much salt. I did try the recipe with the amounts of vanilla and cinnamon recommended & they were really good. I added more milk because the hubs and I wanted a thinner pancake. I think next time I'll try these plain, without the cinnamon and vanilla (and my adjustments above). Thank you for the recipe! - 16 Feb 2014 (Review from Allrecipes US | Canada)