Pancakes

This is my family's favorite pancake recipe. They taste so good and they freeze well too!

Makes 10 large pancakes or 30 mini pancakes

Ingredients:

• ¼ cup white vinegar

• 1 ¾ cups milk

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 3 eggs

• ¼ cup butter, melted

Directions:

1. In a liquid measuring cup, combine the white vinegar and milk to make buttermilk. Set aside.

2. In a large mixing bowl sift together the flour, baking soda, and salt.

3. Separate the yolks from the egg whites. Beat egg whites with an electric mixer until soft peaks form.

4. To the flour mixture add: the prepared buttermilk, egg yolks, and melted butter. Whisk until smooth. Gently fold in the egg whites until combined.

5. Preheat a lightly greased griddle or large nonstick skillet over medium heat. When the pan is ready, spoon batter onto it (use 1 spoonful for mini pancakes and 3 spoonfuls for larger ones) and cook until the pancakes are golden brown on the bottom and bubbly on top. Flip them to brown the other side. Keep them warm as you cook the rest of the pancakes.

TIP: Store leftover pancakes in a freezer bag or airtight container. Heat them in a microwave or toaster when you want to eat them.