When I was a kid, I treated pancakes as kind of luxurious breakfast that we could only have once in a while. The ones my mother made were from a box; I really thought it was a pain to make pancake mix from scratch because you’d need a factory for that!

In Hungary, I’ve never seen any boxed pancake mixes anywhere. Either pancakes are not really a popular breakfast item here or boxed mixes are not a thing (but I saw boxed muffin and cake mixes so that cannot be the reason, but I digress).

I refuse to be pancake-deprived any longer, and thank God for Pinterest and lots of lockdown time for experimentation, I managed to get my pancake recipe down pat. Fluffy AF too, because of a secret ingredient — white vinegar. Strange, huh? I myself was skeptical at first. But the combination of milk and vinegar produces a very fluffy pancake that you can never replicate with any boxed mix. Commercial establishments will use buttermilk for this, but honestly, who has buttermilk in their fridge all the time? I don’t. And aside from pancakes (and crazy good crispy fried chicken), I don’t know how else to use buttermilk. Besides, milk+vinegar is much more inexpensive, and do not worry — you will not taste the vinegar at all.

Fluffy and soft and buttery – it’s now our Saturday lockdown staple!

You will need:

• 1 cup flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 egg, beaten
• 2-3 tablespoons butter, melted
• 1 cup milk
• 2 tablespoons vinegar
• 1-2 teaspoons vanilla
• Butter for cooking (substitute a neutral-flavored oil if you want)

Let’s cook!

1. In a small bowl, mix milk and vinegar and let stand for at least 5 minutes to thicken. 
2. In a larger bowl, mix all the dry ingredients together. 
3. Thoroughly mix all the wet ingredients then pour into the large bowl. 
4. Mix completely. The batter will not look smooth, and this is fine! Weird is ok. 
5. Heat oil or butter in a griddle or pan over low to medium fire, and scoop some batter.
6. Wait until bubbles form on the batter surface before carefully turning over and cooking the other side. Repeat with remaining batter. 
7. Serve warm with more butter, maple syrup, jam (as G likes it) or fruit syrup!

The above recipe feeds two adult pancake monsters – or six medium sized pancakes EACH. Gender equality, y’all!

Facebook Comments

comments