Alexandra’s pancake recipe

Ingredients

1 1/2 cups milk

1/4 cup white vinegar

2 eggs slightly beaten

1/4 cup butter

1/4 cup brown sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Clarified butter (aka ghee)

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Pour the milk in a medium bowl and add the vinegar

Melt the butter stovetop or in the microwave (cover the dish or it might splash all over)

In another, larger bowl, combine the flour, salt, baking soda, and baking powder while the milk thickens

Add the melted butter, 2 eggs, and sugar to the milk. Whisk and let it sit a bit so the brown sugar melts

Add the milk mixture to the flour mixture, using a whisk and spatula to combine.

Don’t overmix, but don’t let the batter have lumps either.

If you can stand it, let the batter sit for 30 minutes. But if your tribe is clamoring for it, so be it!

Move onto the next step right away 🙂

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Heat up your pans on high heat (one small pan per pancake. Hence the name :))

Add a generous amount of ghee (1 + tablespoon. There can never be too much)

When the pan is hot (though not literally smoking hot), pour the batter, about 1/3 cup.

Immediately lower the heat to low.

This will sear the pancake, giving it nice crispy edges.

When tiny bubbles form at the surface, flip the pancake using a spatula.

Tuck any batter that may have seeped beyond the edges under the pancake to help with volume and fluffiness.

Once both sides are done, test doneness with a clean knife inserted horizontally.

Enjoy with pure Vermont maple syrup!

Customize to everyone’s taste (not necessary)

Although these pancakes are outstanding just the way they are (they’re not plain–please don’t call them plain lol), you can fold in berries, bananas, chocolate chips, or anything else that strikes your fancy! Either fold in the batter or add to each individual pancake as soon as you pour the batter in the pan.

Fall version

Add a teaspoon of cinnamon to the flour mixture.

Fold in 1/2 to 1 cup pumpkin puree to the batter.