Fast Homemade Pancakes

You know a recipe is good when your little boy asks for seconds and while you're getting it for him, he's giggling maniacally and murmuring "oooohhhh boy!".

These pancakes are super fast to make - they took about 20 mins from beginning to end, and I was surprised at how really tasty they are. Cover them with whipped cream and frozen berries, or pour some delicious maple syrup on there. Since most of us don't usually have extra buttermilk in our fridge, this recipe uses a substitute, but if by chance you do, just replace the milk and vinegar with 3/4 cup of buttermilk, and it will probably be even better.

The key to the flipping is to make sure your pan is hot enough before you pour on the batter. If it's not hot enough, you'll have a runny mess. If it's too hot, you'll have a burnt pancake. Medium high is the setting that works best if you let it heat long enough, but by your second round, you might want to turn it down a little.

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1 1/2 cup milk
1/4 cup white vinegar
2 cup all-purpose flour
1/4 cup white sugar
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
2 egg
4 tablespoons butter, melted
cooking spray
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1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are mostly gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.