Raspberry Soured Pancakes

Light and fluffy, wonderful with Raspberry Reduction, or just maple syrup.

• Ready In: 25 mins
• Serves: 2-3
• Yields: 6-8 Pancakes

Ingredients

• 3⁄4 cup milk
• 2 1⁄2 tablespoons raspberry vinegar
• 1  cup all-purpose flour
• 3  tablespoons white sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  egg
• 2  tablespoons butter, melted
•  cooking spray

Directions

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. Create a well in the center of the dry ingredients and whisk until lumps are 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.