I know, that title is loaded but we promise, it's true. This recipe uses a "soured" milk and our buttery oilladi extra virgin olive oil for always fluffy, delicious pancakes.
1 cup milk (any fat content, soy milk is fine)
2 tablespoons distilled white vinegar (can substitute a white wine or apple cider vinegar but either of those will change the taste of the pancakes which may be fine, just be aware)
1 1/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar (optional and wholly unecessary if you plan to serve the pancakes with syrup or jam)
2 tablespoons oilladi extra virgin olive oil
In a small bowl, combine the milk and the vinegar and let sit for 5 - 10 minutes.
In a separate larger bowl, combine all dry ingredients.
in a third small bowl, whisk together the egg and the olive oil until well blended.
After about 5 - 10 minutes, combine all ingredients, whisk until smooth, and let sit for another 10 minutes.
In a skillet, heat a small amount of oilladi or, if you prefer, a pat of butter (we prefer clarified).
Pour a quarter cup of the batter and cook until lightly browned on both sides and fully cooked through.
Serve with butter, maple syrup, jam or a little powdered sugar.