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

Sour milk gives these pancakes a slightly moist texture and a tangy flavor. Baking soda ensures they brown evenly.

Ingredients:

• 3 cups of flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon of salt
• 2 large eggs
• 2.5 tbsp. sour milk or kefir
• 1 teaspoon vanilla extract
• 110g 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

flour, sugar, eggs, sour milk, vanilla extract, butter, maple syrup

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Preparation:

Step 1
• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, buttermilk, vanilla, and melted butter. Add the egg mixture to the flour mixture and combine.
Step 2
• Heat a griddle or large nonstick skillet over medium-low heat; lightly grease with butter. Pour in 1/4 cup batter (for each pancake) and cook until bubbly on top and lightly browned on the bottom, about 3 minutes. (If the pancakes aren't cooking through, reduce the heat.) Flip and continue cooking until golden brown on the other side, about 1 more minute. Transfer to a platter. Repeat with the remaining batter, brushing the skillet with additional butter if needed. Serve with butter and syrup.

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