About this recipe: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!
2 tablespoons vinegar
125g plain flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 tablespoons butter, melted
1 1/2 teaspoons ground cinnamon, or as desired (optional)
1 teaspoon vanilla extract (optional)
cooking spray or sunflower oil, for greasing pan
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Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
Whisk flour, sugar, baking powder, bicarbonate of soda and salt together in a bowl. Whisk egg and melted butter into soured milk. Pour flour mixture into milk mixture and whisk until pancake batter is smooth. Add cinnamon and vanilla extract to pancake batter; mix well.
Heat a large pan over medium heat and lightly grease with cooking spray or sunflower oil. Drop batter, about 60ml per pancake, onto the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.