What's For Dinner: Fluffy Pancakes

On our way back from Park Falls on Saturday, D and I stopped for lunch at the Kountry Kafe in Fifield. There, I had my typical grilled cheese sandwich and D chose a breakfast entree -- eggs, sausage, and two ginormous fluffy pancakes. Tonight I offered to make pancakes for dinner, and D said "But could you make them fluffy pancakes?" The pancakes I usually bake up are tasty, but they are decidedly not fluffy. So, I googled "how to make fluffy pancakes," and went with the highest-rated recipe. The resulting pancakes actually were quite fluffy -- move over, Better Homes & Gardens, looks like there's a new top pancake recipe in town.

Fluffy Pancakes (printer-friendly version)
makes two hearty servings, or four normal servings

3/4 cup organic skim milk
2 tablespoons distilled white vinegar
1 cup all-purpose unbleached flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, browned
1/2 teaspoon vanilla extract
cooking spray

1. Combine the milk and vinegar. Set aside for at least five minutes. [Alternately, you could use 3/4 cup buttermilk and skip this step entirely.]
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Add the egg, melted butter, and vanilla extract to the milk mixture. Stir to combine.
4. Make a well in the center of the flour. Pour in the wet ingredients and stir to combine.
5. Heat an electric skillet over medium-high heat. Spray with cooking spray. Pour 1/4-cup portions of batter onto the hot skillet. Cook until bubbles appear in the batter. Flip and cook until browned on the other side.
6. Serve immediately.

(adapted from this recipe)