Prep 5 mins
Cook 5 mins
Make and share this Sour Milk Pancakes recipe from Food.com.
- Beat all ingredient together until well mixed.
These pancakes were pretty good, though a little thin for our liking. I halved the recipe, using only one egg and also cutting down the salt to a 1/2 teaspoon for a half batch and the salt content was perfect. I also added blueberries to our pancakes (yum!) It was a nice way to use up milk that wasn't as fresh as it used to be. Thanks!
These were very good. What I liked most about them was the fact the batter came out a decent, usable consistency right off and I didn't have to adjust it (although it was a little on the side of thin, so if you like thick pancakes, use a little less flour). The flavor was good, and the only changes I made was to halve the recipe using 1 egg, and added a teaspoon or so of extra sugar and about 1/4 tsp. vanilla. I used the batter to make blueberry pancakes, and although I've had richer pancakes, was pleased by the results. I will use this recipe again when I have sour milk and need something good but quick. As someone else said, they actually did look better than most pancake recipes I've tried, the rise was decent and we enjoyed them a lot. The one thing I would have liked to have seen was the poster specify the difference in the results based on using 2 or 3 eggs as the recipe lists. Thanks for a good recipe using handy ingredients.
I liked this recipe a lot except the mixture turned out extremely runny and the pancakes tasted a bit like eggs. But I doubled the recipe so that could've been the problem. But otherwise they were the most perfect looking pancakes I'd ever made. They came out so well! Golden brown :)