Actually the best pancakes ever are at this little gem in San Francisco. Mama’s on Washington Square. I still dream about those pancakes and have yet to find a recipe that even compares. But this one? Well it’s pretty damn close. These pancakes – that I discovered over on Kristi’s Dishes – are sort of heavenly. Fluffy in the center, crisp on the outside. Sort of sweet but in a subtle, lovely-ish way. This is the best recipe I’ve found and will probably be the recipe that I hold on to forever. *Update: After making these a zillion times, I removed the Baking Soda. Not needed. Also, I tend to skip the melted butter and even the vinegar because I’m usually in a hurry and the kids love them just as much without those ingredients:) Happy pancaking!
- 1 1/2 cup milk
- 4 Tablespoons vinegar
- 2 cups all-purpose flour
- 6 Tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 4 tablespoons melted butter
- 2 teaspoons vanilla
- Combine the milk and vinegar in a small bowl for 10 minutes. You could also use buttermilk for this step but we like the flavor of this process better.
- Mix the dry ingredients together in a large.
- In a smaller bowl, whisk the soured milk, egg and melted butter.
- Pour into the wet ingredients into the dry and gently blend until flour is just incorporated. It's okay to have lumps.
- Let the batter sit, undisturbed for about 10 minutes. Do not stir it at all.
- Melt 2 Tbs butter into a pan set to medium high.
- Gently pour a ¼ cup of batter onto your frying pan or griddle.
- Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.
PANCAKE MAKING TIPS
1. Don’t over-stir your pancakes. Kristi whisks hers until most of the lumps are gone. I gently blend mine until flour is incorporated even if there are still lumps. Try both methods and see which you prefer!
2. Keep your pan on medium. Too high and the surface will burn while the inside is still gooey.
3. For super round pancakes, spray an extra large round cookie cutter with oil or butter and pour your batter into the mold. Remove the mold when you are ready to flip.
4. For the best looking pancakes, follow these two rules. Don’t overcrowd the pan. 1-2 pancakes in a pan is plenty. When flipping, don’t hesitate. Flip it quickly and try not to give it too much rise.
5. To save leftover pancakes, just let them cool then freeze. To reheat, pop them in to toaster or the microwave.
Coming up next, an AMAZING Fall inspired pancake topper perfect for Halloween!