Introduction: Sour Milk Toaster Pancakes
I woke up this morning and made the DH some sour milk pancakes, as a thank you for transferring my 10kg bag of flour (I kid you not) into smaller and more manageable containers. For a link on more wholesome flours, you can click here. But some mornings I want pancakes made for me, and in a jiffy. For those mornings, I present, Sour Milk Toaster Pancakes!
Step 1: Dump, Blend, Fry, Eat.
I used to whip these pancakes up a lot when I lived with my parents, because I could dump all the ingredients in the blender, fry up the pancakes, eat them, clean up, and freeze the remaining pancakes for future breakfasts, all in 30 minutes. They’re that easy!
Whip some up yourself:
Sour Milk Pancakes
- 1 c. flour
- 1 c. milk
- 1 1/2 tsp. baking powder
- 1 egg
- 2 tbsp. sugar
- 2 tbsp. oil
- butter to fry them in
- 1 tbsp. vinegar
Place milk in a cup. Add vinegar. Dump everything else into the blender. By this time, the milk should be chunky. Dump it in as well. Blend until mixed. Pour into a hot griddle, greased with butter. You may need to spread the batter out, as it’s quite thick. Fry until bubbles appear and flip to fry on other side. Repeat until batter is gone and stomach is full!
I used to let them cool on a cookie cooling rack, and then just stack them in a plastic container in the freezer. I used a large griddle when I made these at my parents place, as I could cook the entire batch at once. I used very little butter to fry them, as I was trying to make them lower in fat, but I have to say, more butter makes them better!
If you want to freeze them, you can easily defrost them by sticking them in the toaster. Homemade pancakes, easy as toasting bread!
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