Easy Pancakes for Two
User Reviews
5
Easy Pancakes for Two
Description
The recipe begins by creating a faux buttermilk by adding white vinegar to milk, then letting it sit to curdle slightly. Dry ingredients including flour, sugar, baking powder, baking soda, and salt are mixed separately. Wet ingredients—egg, oil, faux buttermilk, and vanilla extract—are combined and then gently folded into the dry mix without overmixing to maintain a lumpy batter that yields fluffy pancakes.
The batter rests for 10 minutes to enhance fluffiness. Pancakes are cooked in a lightly oiled skillet or griddle, flipped when bubbles appear on the surface and the underside is browned. Cooking times vary slightly between batches, with the first usually requiring higher heat.
This recipe is tailored for a smaller yield suitable for two servings but can be adjusted to make larger pancakes by altering cook times. It's practical for quick, small-batch breakfast needs, with consistent results when heat is monitored carefully.
Ingredients
- ¾ cup milk
- 2 tsp white vinegar
- 1 cup all-purpose flour 5 ounces
- 2 TBSP sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 egg large
- 2 TBSP avocado oil or vegetable oil plus extra for cooking
- ½ tsp vanilla extract pure
Instructions
- First let's make a faux buttermilk. Add 2 teaspoons of vinegar (plain white or apple cider vinegar) to 3/4 cup milk and allow to sit while you measure out the remaining ingredients.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk together egg and 2 TBSP oil until well combined. Add milk mixture and vanilla and mix well.
- Add wet mixture to the dry ingredients and stir gently with a whisk until just combined, careful not to overmix. Batter should be lumpy still. Allow to rest for 10 minutes to up the fluff factor of the batter.
- Place approx ½ teaspoon of oil on a griddle or nonstick skillet. When oil begins to shimmer, use a ¼ cup measuring cup to ladle batter onto griddlle/skillet.
- Adjust heat as necessary.
- I've noticed that typically the first batch requires higher heat than following batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 3 minutes. Cook remaining side approx 1-2 minuets until lightly golden.
- Repeat for remaining pancakes and enjoy with fresh fruit and maple syrup.
Notes
- Yields about eight 4-inch pancakes; larger pancakes can be made by adjusting cooking times.
- An electric griddle can speed up making several pancakes simultaneously.
- Estimated nutrition facts per pancake are approximate; adjust ingredients as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 197mg | 8% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 73IU | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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