Looking for a classic breakfast idea? Try these light and fluffy buttermilk pancakes!
Place milk in a small bowl. Remove 1 tbsp of milk and add 1 tbsp of lemon juice. Allow the mixture to sit for 10 minutes at room temperature.
Add flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk until thoroughly combined.
In a separate bowl, combine milk mixture, butter, eggs, and vanilla. Add the liquid ingredients to the dry ingredients and quickly mix them together (the batter may be lumpy, as long as everything is moist, they'll turn out fine).
Heat a frying pan or griddle and melt a small pat of butter in the pan. Use 1/4 cup of batter for each pancake. They're ready to flip when the bubbles on the surface of the pancake start to pop and the underside of the pancake is browned (about 2-3 minutes). Cook the second side for 1-2 minutes, then serve immediately.
Brought to you by The FODMAP Formula - www.fodmapformula.com