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In a medium bowl, add milk and vinegar. Stir and let stand for 10 minutes. It should curdle somewhat and be come "buttermilk".
In a large bowl, add "buttermilk", eggs, oil, maple syrup, baking soda+powder and salt. Whisk very well until combined.
Add flour and mix gently with spatula until combined and no lumps.
Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added.
Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.
Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.
Serve hot with berries, maple syrup, yogurt, sour cream etc.
Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter. Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.