I was surprised to see that I have never done a blog on our pancake recipe. When the kids were small, we made these almost every Saturday morning with them. We still enjoy them frequently, but not every week.
1 cup flour (or you can use 1/2 cup whole wheat and 1/2 cup all purpose flour)
1/2 tsp. baking soda
2 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 egg
1 1/4 cups milk
2 tsp. vinegar
2 Tbsp. oil
Beat the egg and add other wet ingredients to the egg. Combine the dry ingredients and then add the wet ingredients to them, mixing only to combine. Do not beat the batter or the pancakes will be tough. Grill, flip, and grill until cooked through. Top with maple syrup or blueberry sauce.
Everyday Cheer 
D > We know these as Scotch Pancakes, or griddle-scones. Your recipe is virtually identical to what I think is in my head – except the vinegar, for which I would use a dash of lemon juice (which we can buy here in a wee plastic bottle that looks like a lemon).
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I love that pancakes of some sort are found everywhere! Griddle-scones and Scotch Pancakes are new terminology for me. Griddle- scone brings to mind something like a Welsh cake in my Canadian brain. Haha. Thank you for setting me straight! What do you like to top your pancakes with?
We like to eat them for dinner on occasion too.
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Butter, as good as it can be got.
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My grandmother did this kind fluffy pancakes. In our recipe we using fermented milk or kefir instead of vinegar. But I would like to try your recipe as well 🙂
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If I have buttermilk, I will use that, so your idea is good.
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🙂
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I make pancakes from scratch quite often. I’ve never tried vinegar… but I’m intrigued. I use buttermilk.
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This developed because my mom didn’t always have buttermilk. Vinegar performs the same acidic function and doesn’t adversely affect the flavour.
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