Ultra-Fluffy Pancakes

INGREDIENTS:

1. 1 tablespoon white vinegar + enough milk to make 1 cup
2. 1 tablespoon lemon juice + enough milk to make 1 cup
3. 1 ¾ teaspoon cream of tartar + 1 cup milk
4. ¾ cup yogurt + ¼ cup milk
5. ¾ cup sour cream + ¼ cup milk

Stir the ingredients together and let them sit for about 10 minutes so the milk can “sour.” Then proceed with the recipe. One cup of real or hacked buttermilk = one cup of whole, skim, or non-fat milk.

DIRECTIONS:

• Have all ingredients at room temperature.
• Whisk dry ingredients together in one bowl, whisk wet ingredients together in another bowl, then pour wet ingredients into the dry. Stir with a spoon or spatula to combine until ingredients are just moistened. Don’t overmix. There should be lumps.
• Seriously, don’t overmix. Use a very light touch.
• Once you combine the wet and the dry, cook the pancakes right away.
• Cook pancakes on a preheated and oiled griddle or skillet over medium heat until bubbles form and pop on the top. Then flip the pancakes over but don’t press them down with your spatula.