LIGHT & FLUFFY PANCAKES RECIPE - (4.1/5)

Steps:

• In a glass measuring cup or small bowl, stir together the milk and vinegar and set aside for 10 minutes to "sour". In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk egg; then whisk in the soured milk, melted butter, and vanilla. Add mixture to the dry ingredients and whisk just until most of the lumps are gone, but DO NOT OVER MIX!! Let the batter stand for 10 minutes. The batter will be thick with air bubbles but DO NOT STIR! Lightly coat a large frying pan with vegetable oil and heat over medium/medium-high heat. Using a 1/2-cup measuring cup or large ladle, gently dip out batter into the heated frying pan, 3 to 4 pancakes at a time. Cook, undisturbed, until air bubbles appear on top, and bottom is browned, then carefully flip them over with a egg turner to brown the other side. Makes 7 to 8 pancakes about 4 1/2-inches in diameter. Serve hot with butter and Blonde Butter Syrup, or real maple syrup. BLONDE BUTTER SYRUP: Melt butter in a 1 to 1 1/2 quart saucepan over medium heat. Set aside. Add evaporated milk to a 3 to 4-cup glass measuring bowl (mine was 4-cup). Microwave for 60 to 70 seconds, or until milk boils up. Remove milk from microwave and immediately whisk in the sugar for a minute or two for the sugar to dissolve. Whisk mixture into the melted butter in the saucepan and cook, whisking constantly, over medium/medium-high heat until the syrup boils and thickens. It will thicken even more as it cools. Serve over homemade pancakes. Makes about 1 1/2 cups syrup. Leftovers can be reheated slightly in the microwave.