AMAZING Pancakes!

I was intrigued by the write up of this recipe, from Southern Living. Celebrating with pancakes instead of champagne?? Outrageous! I’ll let you check it out for yourself, because I didn’t make any changes to the recipe at all.

I only made a half batch, using 1 Tbsp white vinegar per 1 cup minus 1 Tbsp of whole milk as a substitute for buttermilk (Mix and let it sit while you get the rest of the stuff ready).

For some reason, I never get as many pancakes as advertised, out of whatever recipe I make. So, I didn’t get 10 instead of 20 — and I really really wished that we had at least 4 more to eat for our breakfast! So, don’t be stingy — if I’d had any leftover batter, I would have cooked them all up and re-heated, another day soon, in the toaster oven. You’ve been warned.

The ingredients all look “normal,” but the results are pretty much divine. Looking forward to making them again soon.

Feb. 16, 2017 –

I made these at Lawrence’s cousin’s in November 2015, and then again on Valentine’s Day 2017, this time adding a big handful of blueberries. I decreased the sugar to about 3/4 c. I used almond milk instead of cow’s milk, with the vinegar mixed in and it worked fine. They really ARE good pancakes. We had a few during the next day or two, heated up in the toaster oven, and they were delicious and practically instant.


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