Sour Milk Pancakes
User Reviews
5
Sour Milk Pancakes
Description
This recipe achieves tender, mildly tangy pancakes by souring milk with vinegar to create a quick buttermilk substitute. The wet ingredients including egg, vanilla, and melted butter blend with dry ingredients to form a slightly lumpy batter that rests briefly before cooking. This resting period allows leavening agents to activate gently.
Cooking on a greased skillet over medium heat until bubbles form on the surface and edges dry creates pancakes with golden surfaces and a soft crumb. Flipping carefully ensures even browning without deflation.
These pancakes are suitable for breakfast or brunch and can be served with classic toppings like syrup, fruit, or butter. The simple method is adaptable and does not require buttermilk, making it accessible with common kitchen staples.
The recipe notes credit Allrecipes as the source, indicating tested and familiar methods. The batter is best cooked fresh, and minor lumps should not be overworked out.
Ingredients
- 3/4 cup milk 170g
- 1 tablespoon white vinegar
- 1 cup flour 125g
- 2 tablespoon sugar 25g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg room temperature
- 1/2 teaspoon vanilla
- 2 tablespoon butter 28g, melted
Instructions
- In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
- In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
- Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
- Let the batter rest for 5-10 minutes while you heat a pan on the stove.
- lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up)
Notes
- Adapted from Allrecipes, this recipe offers a reliable method to make pancakes without buttermilk.
- Allowing the batter to rest for 5-10 minutes before cooking helps improve texture by hydrating the flour and activating leavening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
