SOUR MILK PANCAKES
These sour milk pancakes offer a delightful tang and fluffy texture, perfect for a comforting breakfast or brunch. The combination of sour milk, a touch of sweetness from syrup, and a golden-brown finish creates a satisfying and classic treat. Serve them with butter and your favorite toppings for an extra special experience.
Ingredients
- 1 teaspoon Baking soda (Originally baking soda (historical name for baking soda).)
- 3 cups Sour milk (or buttermilk) (Originally sour milk. Substituted with buttermilk for modern preference. Alternatively, use milk and add 1 tablespoon of lemon juice or vinegar per cup.)
- 1 each Egg
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup Flour
- 1 tablespoon Syrup
- 1 tablespoon Butter or oil (for griddle) (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a small bowl, dissolve the baking soda in the sour milk (or buttermilk). In a separate bowl, beat the egg. Add a pinch of salt and the flour to the egg. Stir in the milk mixture. Finally, stir in the syrup.
- 2Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately.
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