Pancakes or Waffles?
One of life's hardest questions.
I've always been a waffle person, I'd take crunchy crispy over rubbery flat any day until... I figured out the tricks to getting the fluffiest pancake. When I made these pancakes for my husband the first thing that came out of his mouth was "holy crap! these are fluffy!" I laughed and knew that now the big debate of Pancakes or Waffles was back on, because now I can't decide and I might even be leaning more towards pancakes!
makes about 12 6" pancakes
3/4 cup milk
2 tbsp. white vinegar
1 cup flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
2 tbsp. butter, melted
Combine the milk with vinegar and set aside for about 5 minutes. A trick to make buttermilk, or "sour the milk.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl, set aside. Separate the egg white from the yolk and set aside the egg white. Whisk the melted butter, egg yolk and vanilla extract into the soured milk. Pour the flour mixture into the wet ingredients and whisk until combine. Stop mixing when your batter has small lumps, over-mixing can make your pancakes tough and rubbery. Set this batter aside and let it sit for 15-20 minutes while you beat the egg white.
Take the egg white and beat on high with a mixer until stiff peaks appear. This will make your pancakes light and fluffy. After your batter has rested for at least 15 minutes, stir in the stiff egg whites. Don't fully incorporate the egg whites, leave little bits of egg whites showing, this will make your pancakes soufflé-like! Now your batter is ready, it might seem thick pouring it into the pan but this is the secret.
Heat a non-stick large skillet over medium heat. Pour 1/4 cup of batter onto the skillet and cook until bubbles appear throughout the cake. Flip and cook until it is golden brown on the other side. Only flip once! Keep them warm in the oven until ready to serve.