Here is the original recipe, with the alterations I made. They were wonderful and fluffy and so very yummy. The second time I made them - still messing with the recipe - I added blueberries and drizzled them with vanilla honey.
Fluffy Pancakes
Ingredients:
Yield: 8 pancakes Mine made about 17 medium size
1 1/4 cups flour
2 1/2 tablespoons sugar (my alteration – 1 ½ tablespoons sugar, 1 tablespoon maple sugar)
3/4 teaspoon salt
2 teaspoons baking powder (my alteration – add ½ teaspoon baking soda)
1 egg
1 1/3 cups milk (my alteration – 1 and almost 1/3 cups milk, finish up to 1/3 with vinegar – I used a pear cinnamon balsamic)
3 tablespoons oil (I used Grapeseed)
(add 1 tablespoon buttermilk powder)
Directions:
1 In a small bowl, whisk milk, egg, and oil together.
2 In a larger bowl, combine all dry ingredients.
3 Slowly add liquid mixture to dry mixture and whisk well. Let sit for 5 minutes.
4 Spray large frying pan with cooking spray, and heat to medium heat.
5 Wait until pan gets nice and hot.
6 Make pancakes whatever size you wish-- allowing top to form bubbles before turning over.
7 Cook until both sides are golden brown.
Serve with maple syrup, or whatever you wish to put on your pancakes! These can be frozen and toasted in the toaster to be reheated.
Now if you were to ask me how I came up with these changes - well, I couldn't really tell you. We had wanted pancakes, so I looked up a few recipes on line and fond a few that sounded interesting. I probably blended two together. Then I looked around my kitchen. I love maple flavor, so that's where the maple sugar came in. We love buttermilk pancakes, so that's why the powdered buttermilk. One of the recipes I read added vinegar. But why add plain old vinegar if you have something interesting. That's how it fell together.
So play with those recipes. It may not always work - but you might find magic! Just remember to write it down.
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