A quick, comforting, and delicious dish — perfect for a slow Sunday morning, and the kids love it too.
Ingredients
-
Flour
All Purpose
360
g
-
Sugar
Fine
50
g
-
Salt
Pink Himalayan
8
g
-
Baking Soda
Pure
14
g
-
Baking Powder
For Cakes
6
g
-
Milk
Whole, Fresh
540
g
-
Butter
Organic
60
g
-
Vanilla Extract
Pure
12
g
-
Apple Vinegar
Biologic
60
g
-
Eggs
Free Range (M)
3
unit
Toppings
-
Maple Syrup
Canadian
As desired
-
Hazelnut Spread
Nutella
As desired
-
Bacon Strips
Biologic
Optional
-
Butter
Organic
A small pat
-
Sea Salt
Atlantic, Coarse
A pinch
Instructions
Pour the milk into the medium bowl.
Add the apple vinegar to the milk and let it sit briefly to create a light buttermilk effect.
In the large bowl, whisk together all the dry ingredients until fully combined.
Melt the butter and add it to the milk mixture.
Add the vanilla extract and whisk gently.
In the small bowl, crack the eggs one at a time, checking each one, then add them to the milk mixture and whisk until smooth.
Pour the wet mixture into the large bowl with the dry ingredients.
Using a spatula, gently fold the batter from the bottom upward until no visible dry flour remains. Do not overmix — lumps are essential for structure and fluffiness.
Let the batter rest so the vinegar and baking soda can react and create an airy texture.
Heat a pan and add a bit of butter. Once melted, gently spoon batter into the pan using a large spoon or soup spoon.
Do not touch the pancakes. Let them cook until the bottom is golden and bubbles form on the surface.
After about 3 minutes, flip the pancakes in the order you poured them. Flip away from yourself to avoid hot butter splashes.
Cook for another 2–3 minutes, then transfer to a side plate and stack.
Tips
Don’t overmix — lumps in the batter are not a mistake, they’re the secret to tall, fluffy pancakes.
Let the batter rest. The vinegar and baking soda need a few minutes to react and create tiny air pockets.
Control the heat. Medium heat prevents burning the outside before the inside cooks.
Butter is flavor. Adding a small amount before each scoop gives the pancakes a golden, crispy edge.
Adjust consistency. If the batter feels too thick, add a splash of milk. If too thin, sprinkle in a bit of flour.
Kid‑Friendly Variation
Mini pancakes: Use a tablespoon to make small, bite‑sized pancakes — easier for little hands.
Add‑ins: Mix chocolate chips, blueberries, or rainbow sprinkles into the batter right before cooking.
Shapes: Pour batter into metal cookie cutters placed on the pan (stars, hearts, dinosaurs).
Dipping fun: Serve with small bowls of maple syrup, chocolate sauce, or yogurt for dipping.
Pancake faces: Let the kids decorate with fruit slices, nuts, or chocolate chips after cooking.
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