the lightest and fluffiest pancakes

This morning was a cold and drippy morning. Ideal for a good batch of pancakes lathered with butter and soaked in maple syrup.

 This is THE BEST recipe I've ever had for pancakes. They turn out airy and crispy, the perfect vehicle for fruit and syrup. These panckes have some sugar in them, so even on the go, without syrup or butter, can work too. The secret ingredient here is the vinegar, which reacts with the baking soda (hello 5th grade science project) and makes the pancakes extra fluffy. 

This is right after I've whisked the wet into the dry. 

see how theres little bubbles? This picture was right before I started cooking them. 

One time, I made these pancakes at a school camping trip. My classmates were very thankful. To bring them on such a camping trip, I mixed all the dry ingredients together in a ziploc and then added the wet ingredients there. I believe anything you make camping, tastes about 100% better than at home.

Lightest Fluffiest Pancakes
makes enough pancakes for 5 hungry people
*apple works here too, but use white if you have it)
**I've already reduced the sugar from the original recipe, but feel free to reduce even more if you still think your pancakes are too sweet.

1 1/2 cups milk
1/4 cup white vinegar*
2 cups all purpose flour
1/4 cup sugar**
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
4 Tablespoons butter, melted
1 1/2 teaspoons vanilla extract

Combine milk and vinegar in a small bowl and set aside.
Melt butter in the microwave or on the stovetop and let cool a bit.

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt until well blended. By this time, your milk should have been reacting with the vinegar for about 10 minutes. If not, let it sit a little while longer. Read a book, make a cup of coffee.

When the ten minutes is up, in a smaller bowl , whisk eggs, milk, and melted butter together. Add vanilla extract to the wet ingredients and lightly stir.

Add wet ingredients to dry ingredients and whisk until smooth. The dough will be pretty thick. Let the dough sit for a minute or two while you heat up a pan. There should be some small bubbles appearing on the surface of the dough. Cook on a hot skillet with plenty of butter and oil.