A breakfast that we have every weekend (almost)!
Ingredients
- 1 1/2 cup milk
- 1/4 cup white vinegar
- 2 cups of flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbs butter
- 2 eggs
Instructions
- Mix the milk with white vinegar, let it sit for 5 minutes (this is to make the buttermilk) – lemon juice can be used as substitute of white vinegar.
- Mix flour, baking powder, baking soda, salt, pour in step 1 output, melted butter, the eggs, mix them well (again, the trick of being fluffy is NOT to over mix the batter, very very important).
- Pan them in the flat pans, I normally use multiple concurrently to accelerate the process. Make sure flip the cake in time (bubbling on one side) but not too early as well.
Notes on the Selection of Maple Syrup
We have tried a few Syrup with it, the first Maple Syrup we have tried – Doodle’s, it is a bit too light so we tried another one – Coombs Family Farms Organic Maple Syrup. It is much better… and it is organic. But recently it seems that the price has increased dramatically for what it is so we dropped it and instead we tried another one with Bourbon flavor – Crown Maple Bourbon Barrel Aged Organic Maple Syrup. Given we both like drinks, this is not bad at all.
Bin's Blog 