Breakfast

Pancakes

Homemade pancakes are a weekend staple in our house. I ususaly serve them with a side of fresh fruit or filled with chocolate chips. Either way, they melt in your mouth and keep the little bellies full.

3/4 cup milk
2 tbsp white vinegar
1 cup unbleached flour
2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 tbsp melted butter

1. Combine mile with vinegar in a medium bowl and set aside for 5 minutes to ‘sour’.
2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
3. Whisk egg and butter into ‘soured’ milk.
4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
5. Let the batter sit for 5 minutes
6. Heat a large skillet over medium heat and coat with a pat of butter
7. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula. Cook until golden brown on the other side.

WAFFLES

2 c unbleached flour
1 tsp salt
4 tsp baking powder
2 tbsp white sugar
2 eggs
1 1/2 c warm milk
1/3 c butter
1 tsp vanilla extract

• In a large bowl, mix together flour, salt, banking powder and sugar. Set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture, beat until blended
• Let sit for 5 minutes
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.