Fluffly Pancakes

I don't make pancakes very often and when I do (sad to say) I use a mix.  Well, not anymore!  I found a recipe for pancakes and it's a keeper.   The recipe comes from allrecipes.com.  What made these pancakes extra special was the honey vanilla butter (recipe follows).  I like to have this butter in the fridge and use it on french toast, waffles, pancakes, warm biscuits and it's also great on baked sweet potatoes. 

Fluffy Pancakes

Ingredients

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 egg

2 tablespoons butter, melted

1 teaspoon vanilla

cooking spray or vegetable oil 

RECIPE FOR COMPOUND BUTTER: (Make at least 2 hours ahead)

Honey Vanilla Butter

Ingredients:

1/2 cup (1 stick)butter, room temperature

2 Tablespoons honey

1/4 cup powdered sugar

3/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

Directions:

Using an electric mixer, beat the butter, honey, sugar, cinnamon and vanilla together until smooth.

Dollop the mixture onto parchment paper in a log shape. Roll the paper tightly and twist the ends to seal. Chill in the fridge for at least 2 hours.

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, butter and vanilla into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray or lightly with vegetable oil. 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. Serve with a dollop of honey vanilla compound butter and drizzle with real maple syrup.  
4.  Makes 8 small pancakes (Kevin and I have been known to eat this whole batch of pancakes so if you are feeding more than 2-3 adults double recipe!)