Doshers Pancakes

1 1/4 cup of Milk

1/2 cup of Heavy Whipping Cream

1/4 cup of White Vinegar

2 Large or Extra Large Eggs

1/4 cup of Melted Butter

2 tsp Vanilla extract (optional) see notes below

2 cups of AP flour or Gluten Free equivalent 

2 tsp Baking Powder

1/3 cup of Sugar

1 tsp of Baking Soda 

1 tsp of Salt

Mix all the dry ingredients together first. This accomplishes two things. It combines the ingredients and sifts the flour.  

Combine the Milk/Cream/Vinegar and let sit for 10 minutes to sour. 

Whisk eggs and set aside. Melt butter and set aside. 

After the elapsed time, add the melted butter to the Milk Mixture and mix. Then add eggs and mix. Combine wet ingredients with the dry ones and mix using a whisk. Get out the clumps. Let it rest for about 5 minutes. Make your pancakes.

Notes: I love vanilla, but you can add a different extract. Maybe banana? 

My favorite way to make these pancakes is to add bananas directly to the skillet on top of the batter and give them a press. Use can also use berries and do the same thing. I would suggest not adding them directly to the batter. 

Why Vinegar? The acid combined with the baking powder and baking soda gives it an extra lift, and the baking powder will neutralize the Vinegar. Here's a great article that discusses it at length.  And you cannot substitute buttermilk, so don't even try.

A synopsis by Emma Christensen 

"Food Geek Brian Geiger explains that it all comes down to acid. Baking soda needs some in order to activate and create the carbon dioxide needed to lift the batter, and you want to use only enough soda to neutralize the acid (since leftover soda in the batter tastes gross). Baking powder is actually baking soda mixed with just the right balance of another acidic ingredient, so you don't have to worry about acid in your recipe or leftover soda in your batter!

The reason why both soda and powder might be used is that you might have enough soda to neutralize the acid in a recipe but not actually enough to lift the batter. You could use the baking powder alone, but then your finished baked treat might taste too acidic. In these cases, Geiger says that a little baking powder will give the extra lift needed to make the recipe perfect.

Geiger says that you might also use both soda and powder when you want the recipe to taste a little tangy or develop a nice browned color. Baking soda is the key to both of these!'