Fluffy Buttermilk Pancakes
3/4 cup of milk
2 Tbs white vinegar (OR exchange 3/4 cup of buttermilk for the milk and vinegar)
1 cup all-purpose flour
2 Tbs white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbs melted butter
In a measure cup, combine the milk and vinegar, let sit for a minute.
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix to combine.
Whisk egg and melted butter into the buttermilk mixture.
Add buttermilk/egg mixture to the dry ingredients, whisk together until lumps are gone.
These also freeze well. Double the batch and let the leftover pancakes cool. Put the pancakes on a cookie sheet in a single layer and freeze. Once frozen, pop them off the cookie sheet and put them in a labeled Ziploc bag. To reheat, microwave the frozen pancakes for 1-2 minutes.