These pancakes achieve a light and airy texture using a simple vinegar and milk trick, eliminating the need for store-bought buttermilk while keeping the flavor classic.
This recipe can easily be halved if you are cooking for just one person. Simply use one egg yolk instead of a whole egg to maintain the correct consistency.
You do not need an electric mixer for this recipe. A simple wire whisk or a fork is enough to combine the ingredients gently without overworking the flour.
Using a small skillet allows for better temperature control when cooking small batches. Keep your cooked pancakes warm in a low-temperature oven while you finish the rest of the batter.
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