I recently bought self-rising flour so that my daughter could use it in baking recipes that call for it. It streamlines things, with less measuring. This is the girl who takes an hour, plus cooking time, to make muffins.
Then I tried it in my favorite pancake recipe, which claims to taste like IHOP pancakes. I don’t know, I thought they were better. To me, IHOP pancakes have a slight whang to them, like pancakes from mix.
Using self-rising flour worked great. I have also made a couple of other changes over time to make the recipe taste better/work better for me.
Easy Pancakes (click for PDF)
1 1/4 cups self-rising flour
1/4 cup sugar
1 egg, beaten
1 1/3 cups milk*
1 1/2 tablespoons white vinegar
2 tablespoons melted butter
1/2 teaspoon vanilla
1.Mix the milk and vinegar together and let sit for 5 minutes.
2.Stir together the self-rising flour and sugar in a medium mixing bowl.
3.Mix egg with the sour milk, melted butter, and vanilla.
4.Add to flour mixture and stir until just until smooth.
5.Heat a greased griddle on medium heat. You can tell the griddle is hot enough when a drop of water flicked onto the griddle dances around.
6.Reduce heat slightly.
7.Using a measuring cup as a scoop, pour about 1/4 cup batter onto the griddle. Cook until bubbles rise to the surface of the batter and pop, leaving holes.
8.Flip the pancake and cook until the other side is golden brown.
9.Place the pancakes on a plate in a warm oven to keep them warm while the rest of the pancakes are cooking.
Serves 4, or maybe 6, or maybe 2. Depends on if you are feeding toddlers or lumberjacks.
* Note: The original recipe calls for buttermilk, and you may substitute buttermilk for the vinegar and milk. However, buttermilk is thicker than sour milk, and you may also have to add a few tablespoons of water if the batter is too thick.