Pancakes are one of my favourite things to eat and I’m sure that goes for many of you out there!

Yesterday, I found a very interesting recipe that I would love to share with you.

What made it so interesting for me was it had white vinegar as one of the ingredients and I had never seen that before in all of the hundreds of pancake recipes I have looked at.

At first, I wasn’t sure if I should try it because white vinegar has a very strong smell and could have a very strong taste as well! I am so happy I tried this recipe and this is the one I’ll probably stick to!

For me, I found that the vinegar played a huge part in terms of how the texture was; the pancakes came out extra fluffy. For everyone who doesn’t like the taste of vinegar, me included, don’t worry the pancakes didn’t come out tasting of vinegar. Phew!!!

This recipe was for Mini Pancake Skewers. After I tried those, I used the same recipe to make some normal sized chocolate chip pancakes. This just included adding some chocolate chips into the batter at the end.

Credit to: for the recipe

HeyEater Hints & Tips:

– I left the salt out, If you read my post on cookies, you would notice I also suggested you leave the salt out, I’m not sure what it is but I don’t feel like it is needed, If anything, if you make a mistake, you’ll end up having salty pancakes, if you leave them out, nothing changes! If anything (they taste better).

– The recipe suggests 2 tablespoons of vinegar but I only used one. If you don’t mind the taste of vinegar you can use two but 1 is just enough and will do the same job as well as avoiding the vinegar taste.

I would love for you all to try this recipe and let me know how it turns out for you!



Photos by – Fisayo Longe ( & Didun Odukale


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
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
Cooking spray/Butter


1. Combine milk and vinegar in a medium-sized bowl and let it sit for 5 minutes.  In the meantime, combine your flour, sugar, baking powder, baking soda, and salt in a mixing bowl.

2. Next, whisk the egg and the butter into the milk/vinegar mixture. Then whisk in the flour, etc. until you’ve got a smooth batter.

3. Heat a large skillet on medium and coat it with cooking spray (you can also use butter if you prefer or a non-stick skillet.  Remember, cooking spray is NOT for use on non-stick pots and pans).

4. When your griddle or skillet is hot, pour just enough batter onto the griddle to form a pancake that is approximately two inches across – this small amount should make the perfect stackable mini pancake for easy “skewering.”  Cook until you see bubbles on the surface, then flip with a spatula and cook the other side until brown.

5. Stack pancakes to desired height. For safety reasons, we recommend nothing taller than four stories. Stab your pancakes with your desired skewer; include a fruit of your choice for an additional layer of awesomeness.


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