Fluffy Pancakes - Revisited

I've revised the pancake recipe we've been using since 2011 >> The Best Fluffy Pancakes Ever. These pancakes are still delicious and fluffy! I really like the addition of nutmeg because it gives the pancakes a doughnut-like flavour. Who's ready for breakfast?!

Fluffy Pancakes - Revisited

Makes 10-12 pancakes

Ingredients

• 1-1/2 cups milk
• 1/4 cup lemon juice
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• Butter for frying

Directions

1. Combine milk and lemon juice and let sit for 10 minutes to sour.
2. Combine the dry ingredients in a big bowl.
3. Beat eggs and vanilla into sour milk and then whisk the wet mixture into the dry just until there are no lumps.
4. Heat a griddle or nonstick pan over medium-low heat (closer to low on my stove).
5. Brush some butter into the pan and then drop 1/4 cup of batter for each pancake. You can make them bigger or smaller if you wish. Fry until golden on one side and the sides start to look slightly dry. Flip and cook until the other side is golden. Repeat until you finish the batter.
6. Makes 10-12 pancakes and 2 was filling enough for us.
7. Serve with fruit and maple syrup.

Tips:

• You can use 1 3/4 cups buttermilk instead of milk and lemon juice.