Raspberry Cream Cheese Pancakes

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

splash of vanilla

cooking spray

Pie filling, jelly or jam

Cream cheese


1.Combine milk with vinegar in a medium bowl and set aside for 5- 10 minutes to "sour".

2.Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and vanilla into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3.It is important that you let the batter sit for 10 min before you start to cook the pancakes. Also DO NOT stir the batter after it sits. Just scoop it out with a 1/4 cup and drop into pan. The batter is thick. This is how it is supposed to be.
 
 

 
4.Heat a large skillet over medium heat, and coat with cooking spray. 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.
 
 

 
5. When the pancakes are done spread with cream cheese and jam jelly or pie filling. Top with whip cream.
 
6. This recipe will make 9 pancakes using the 1/4 cup to measure.