Balsamic Vinegar Pancakes

Balsamic Vinegar Pancakes
Photos posted by Kaishin Chu © 2009.

I created this recipe a few years back while we vacationed in Tofino in a log cabin. I had hoped to make buttermilk pancakes (a recipe originally developed in my college days), but we couldn’t find any buttermilk to purchase at the local little market on our way into town. Since I often adapt recipes in lieu of missing ingredients, so in this case seeing that I had brought a container of strawberries macerating in balsamic vinegar, I thought I would use the vinegar with milk to create something similar to buttermilk. I figured it couldn’t hurt.

Balsamic Vinegar Pancakes
Photos posted by Kaishin Chu © 2009.

The breakfast turned out amazing, the pancakes were fluffy yet substantial, moist and full of flavour, esp. with maple syrup… After the meal, the idea for a proper recipe was set forth. Last year, I dreamt up another delectable recipe using balsamic vinegar left over from macerating fruit, to make panna cotta… I’ll save that recipe to share with you for another day ;)

Balsamic Vinegar Pancakes
Photos posted by Kaishin Chu © 2009.

Balsamic Vinegar Pancakes

In med/lrg bowl, mix the following dry ingredients together:
1 c flour
35 ml sugar
15 ml baking powder
1/2 tsp salt
1 dash of cinnamon

In small bowl or larg measuring cup, combine and mix well:
10 ml vanilla
15 ml balsamic vinegar
150 ml milk (+50ml for extra if needed)
50 ml vegetable oil
2 med eggs

Make a well in the dry ingredients, and pour in the liquid ingredients. Mix with fork or whisk by hand, until just mixed with small lumps in the batter. If the batter seems too thick, you can use the extra bit of milk to thin it down.

Heat up a skillet on med high heat, and using a pat of butter or some vegetable oil to fry/cook up the pancakes. (I personally like butter for the lovely flavour, and since I’m indulging myself with pancakes, why not go all the way, right?) Using a 3/4 c measuring cup, scoop batter and drop into pan. When bubbles appear all over the top, flip pancake and cook until underside is nice and golden brown. You may need to adjust your heat to get the best result. I’ve used a gas stove and light non-stick skillet in this case. Keep the cooked pancakes in the oven to keep warm until ready to serve.

Makes 6 med. pancakes (approx 6″ width) or 8 small pancakes (3-4″)

Serve with Maple syrup and/or balsamic vinegar macerated strawberries on top (and maybe a little whipping cream too) :)

You can pre-prep the dry and even wet ingredients into separate containers to take with you on a camping trip say, and then make yourself the most popular person on the trip ;) Trust me.

4 Comments Add yours

  1. Cybergabi says:

    What a beautiful blog design you have.
    And nice to see you too.

  2. .kaishin says:

    Thank you Cybergabi :) You are too kind. Hope you enjoy the blog.

  3. SheKnows.com is excited to include a photo from your blog on our site. In our article we will provide an image credit and link back to your blog post. Please contact us if you have any questions or if you would prefer that we not use your photo.

    1. kchu says:

      Oh lovely! Thanks for sharing my recipe <3

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