100% Whole Grain Pancakes
Start preheating a heavy cast iron skillet like this square cast iron griddle over medium heat (on my stove it’s set at 4).
Whisk vinegar into milk gently and let it sit for 5 minutes to sour the milk. Whisk in to the milk the 2 eggs.Mix all dry ingredients together. Whisk the milk, vinegar, and egg mixture into the dry ingredients and whisk well to break down all lumps. Finally whisk in the melted butter. You could probably combine it all in a blender too, I just haven’t gone there yet. Hand whisking is easier than blender cleaning I guess. Once batter is mixed, put a bit of butter on the skillet and spread it around. I actually use my own purified bacon drippings instead of butter for this.
Pour the batter!
Use a 1/2 Cup measuring cup to pour batter on to skillet. Let it cook for 2-3 minutes until edges start to appear dry and air bubbles releasing from batter has slowed like this.
Use a wide and heavy spatula (even if you’re a master “flip it straight from the pan” type of chef, the weight of the cast iron makes this technique a little extra challenging.) I use my “pancake spatula” like this stainless steel turner with wood handle. Pancakes should be a nice golden brown.
Cook for another 3-4 minutes. Flip again and look for desired color on the other side. Cook a little more and flip until cooked to your liking. This batch should make about 6 pancakes of this size plus 1 more slightly smaller than the others.
Pour something all over it!
Now just server yourself a nice manly stack of three of these (or 4 if your insanely awesome.) You may not need to eat for the rest of the day. These will not make you feel like you need to roll to your bed and die because you’re so full. You will, however, not be hungry for a long time. These grow big and tall and are so fluffy.
Just look at this stack when cut in to soaked in real maple syrup (feel free to expand on the use of maple syrup if you choose.)