Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/3 teaspoon salt
• 1 tablespoon sugar
• 2 eggs
• 2 cups 1% low-fat milk
• 1 tablespoon vinegar
• 2 tablespoon vegetable oil

Preparation

1. Make sour milk: add 1 tablespoon vinegar to 2 cups milk. Let sit for about 5 minutes until soured.
2. Sift flour; add baking soda, salt and sugar.
3. Beat eggs with mixer until fluffy. Combine with “sour” milk and oil.
4. Add dry ingredients and beat until smooth.
5. Cook on a hot griddle or heated frying pan, greased with nonstick cooking spray until bubbly. Turn only once for fluffy, light pancakes.

Helpful hints

• Sour milk is used instead of buttermilk, which is higher in sodium.
• The griddle must be hot. It is hot enough if a drop of batter sizzles.
• Pour 1/4 cup batter for medium-sized pancake. Recipe makes 18 pancakes.
• As soon as bubbles form, flip over.
• This recipe is easy to cut in half. Leftover batter can be stored in sealed container for several days in refrigerator.