- 1 cup milk
- 2 tbsp. white vinegar
- 1 1/2 cups all-purpose flour
- 2 tbsp. sugar
- 1 1/2 tsp. Baking Powder (I use Aluminum-free)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg, separated
- 2 tbsp. melted butter
- 1 tsp. vanilla
- non-stick cooking spray
- Preheat oven to 200 degrees.
- Put an oven-safe platter or cooking sheet in the oven to keep pancakes warm until the entire batch is ready to serve.
- Combine milk and white vinegar, and set aside for at least 5 minutes. Or you can substitute an equal amount of buttermilk.
- Mix the dry ingredients together – flour, sugar, baking powder, baking soda and salt.
- With a wire whisk or electric mixer beat the egg white until soft peaks form.
- Gently add beaten egg yolk and combine to egg-white without losing the airiness of egg-white.
- Gently add butter and vanilla to this mix and then fold into milk.
- Make a well in the middle of the dry ingredients.
- Pour wet ingredients into dry ingredients and gently combine. Don’t over-mix.
- Like the batter for any quick bread, small lumps are okay. Over-mixing will make for a tough final product.
- Set batter aside for 15 minutes.
- Pour 1/4 cup of batter onto medium hot skillet or griddle that has been sprayed with non stick cooking spray.
- When bubbles appear on the surface of the pancake and a few of the bubbles have actually burst, flip the pancake over.
- It will be done when you can gently press the corner of the spatula on the center of the pancake and the depression rises back up.
- As you cook the batch, keep finished pancakes in the oven on the warm platter.
- Serve with butter and your syrup.