Time: 25 min.
Complexity: easily
Quantity: 12 pcs.

Treat your family to delicious, fluffy sour milk pancakes for breakfast. The batter contains baking powder to ensure the pancakes rise well and are fluffy, and baking soda to ensure a nice golden brown on the outside. The sour milk is topped with melted butter. These pancakes are quick to make and will lift your spirits both midweek and on a lazy Sunday morning. Stack the pancakes like a cake, drizzle with natural maple syrup, and enjoy.

Ingredients:

• 3 cups premium flour (see note)
• 1/3 cup sugar
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1 teaspoon coarse salt
• 2 large eggs
• 2.5 cups of sour milk or kefir
• 1 tsp vanilla extract
• 110g unsalted butter, melted and cooled, plus extra for greasing
• Butter and maple syrup, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, sugar, baking powder, eggs, sour milk, kefir, vanilla extract, butter

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Preparation:

Step 1
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, buttermilk, vanilla extract, and melted butter until fully incorporated. Stir the egg mixture into the flour mixture until completely combined (it's okay if a few lumps remain).
Step 2
• Heat a griddle or large nonstick skillet over medium heat; lightly grease with butter. Pour 1/2 cup batter per pancake and cook until bubbly on top and lightly browned on the bottom, about 3 minutes. If the pancakes are browning too quickly, reduce the heat to medium-low. Flip and cook until golden brown on the other side, another 1 minute. Transfer the pancakes to a plate. Repeat with the remaining batter, brushing the skillet with butter as needed. Serve the pancakes with butter and maple syrup.
  
  

  Note

  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

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