Fluffy pancakes with buttermilk syrup

I didn’t know life existed beyond the Hungry Jack pancake mix. But making it from scratch is almost just as easy and oh soooooo worth it. Important note: it is critical that you can the cooking spray can and instead spread butter on the griddle before each batch if you want to achieve the highest level of crunchy buttery perfection.

For the pancakes:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Buttermilk Syrup:
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup (I substituted maple syrup)
1 teaspoon baking soda
2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. And try to refrain from drinking it straight out of the pan. This is pure evil but so good. Consider yourself warned.

*Source: pancakes from allrecipes.com and the syrup is one I’ve had for years, not sure the original source

 

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