"Tall, fluffy pancakes are delicious served with butter, syrup, and whipped cream. These tasty pancakes taste like cake. Just go by your instinct and enjoy the baking. Yummy!"
- Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
- Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 236 calories;8.2 g fat;33.5 g carbohydrates;6.4 g protein;65 mg cholesterol;649 mg sodium.Full nutrition
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