Light, Fluffy and Delicious Pancakes

I go back and forth on how I like my pancakes. Thin and a little crispy or light and fluffy. It’s always a toss up for me. But these were delightful and with, my sister-in-law, Amanda’s apple butter and maple syrup on top they were quite irresistible.

I have made these pancakes with a variety of different types of flour and they all seem to work well. The original recipe called for all-purpose but my favorite is spelt and I always get rave reviews on all my pancakes and waffles when I use spelt so it’s kinda my go-to flour.

This last time I also added a bit of quinoa flour for some added protein.

(makes about 12 pancakes)
Ingredients
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour OR 1 heaping cup of freshly ground spelt flour and 2 tablespoons gluten flour
2 tablespoons white sugar or honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
butter for the pan

Preparation Instructions
1. Combine the milk and vinegar and set aside while you mix up the other ingredients.

2. In another small bowl combine the dry ingredients.

3. Add the melted butter and egg to the milk and whisk just to combine a little bit.

4. Pour milk mixture into the dry ingredients and mix until smooth.

5. Pour the batter onto a griddle or skillet in 1/4 cup scoops.

6. Cook until lightly browned on one side, flip and brown the other side.

7. Serve hot with maple syrup, maple butter or fresh berries and greek yogurt!

Curtsey of: http://allrecipes.com//Recipe/fluffy-pancakes-2/Detail.aspx