This is a very basic pancake recipe that will result in light and fluffy pancakes if you follow the instructions carefully. To achieve an outcome that looks like the picture, make sure to measure precisely and don’t estimate, like we often do.

STEP ONE – Preparations

1. Get out a small bowl, a medium glass bowl, and a glass measuring cup.
2. Warm up a large frying pan on medium-high heat.

STEP TWO – Make the Buttermilk

Ingredients:

2 tablespoons of white vinegar
¾ cup of milk

Instructions:

1. In the glass measuring cup, measure the milk and add the vinegar.
2. Leave for 5 minutes so the milk and vinegar can sour. This is homemade buttermilk!

STEP THREE – Make the Batter

Ingredients:

2 tablespoons of unsalted butter, melted
1 cup of all-purpose flour
2 tablespoons of white sugar
1 teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of sea salt
1 large egg

Instructions:

1. Melt the butter in the medium bowl for 30 seconds in the microwave. Whisk the melted butter around so it’s entirely melted, then set aside to cool.
2. Add the sour milk to the melted butter, followed by the egg, and whisk them together.
3. In the small bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
4. Add in the flour mixture and whisk until all the ingredients are incorporated. The batter should be lumpy and thick.

STEP FOUR – Make the Pancakes

1. Add just enough butter to the frying pan to provide a light coating.
2. Using a ¼ measuring cup, scoop up the batter and drop it onto the pan in a circular motion. Turn the heat down slightly. Our pan fits 4 pancakes at a time.
3. Allow the pancakes to cook thoroughly on one side before flipping them. A good indication that they’re ready to be flipped is a lot of bubbles on the top.
4. Cook the pancakes on the other side a few minutes.
5. Transfer the pancakes from the pan to a plate, then add the next round of batter.
6. Tent the cooked pancakes with aluminum foil or another plate so they stay warm.
7. We serve our pancakes with maple syrup, honey, fresh fruit, and cottage cheese. Sometimes, Julia puts yogurt or vanilla ice cream on hers.

Makes approximately 8 pancakes

Recommended serving size: 3-4 pancakes

Exchanges: 3 starch*

* The Exchanges for the toppings are as follows:

2 tablespoons of syrup or honey: 1 starch
1 cup of strawberries OR ¾ cup of mixed berries: 1 fruit
⅔ cup of yogurt OR ½ cup of cottage cheese: 1 dairy
½ cup of ice cream: 1 starch, 1 fat