Our family enjoys these delightfully fluffy pancakes every Saturday morning. The basic recipe can be augmented with your choice of add-ins. Our favorites include chocolate chips, bananas, blueberries, and, for a seasonal treat, pumpkin spice (cinnamon, nutmeg, ginger, and cloves).

STEP ONE – Preparations

1. Get out a small glass measuring cup, a medium bowl, and a small bowl.

STEP TWO – Make the Batter

Ingredients:

¾ cup milk
4 tablespoons white vinegar
2 tablespoons unsalted butter
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt

Instructions:

1. In the glass measuring cup, combine the milk and vinegar and let sour for 5 minutes.
2. In the medium bowl, microwave the butter for 40 seconds.
3. Whisk in the soured milk, then the eggs and vanilla.
4. In the small bowl, combine the flour, sugar, baking powder, baking soda, and salt.
5. Add the dry to the wet ingredients and stir to incorporate.

STEP THREE – Make the Pancakes

1. In a large frying pan, melt a little butter over medium-high heat.
2. Reduce the heat to medium and pour 2 tablespoons of batter onto the pan per pancake.
3. Cook 4 pancakes at a time for 3-4 minutes until bubbly on top.
4. Flip and cook for another 3-4 minutes until golden brown.
5. Transfer the pancakes to a plate and tent with aluminum foil while you cook the rest.
6. Serve warm with maple syrup, honey, fresh fruit, yogurt, or another topping of your choice.

Recommended Serving Size: 4 pancakes

Exchanges: 2 starch, 1 fat*

*The Exchanges for toppings are as follows:

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