Fustini's Oils and Vinegars
Milk Pancakes

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Milk Pancakes


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Milk Pancakes

Submitted by Elizabeth Flowers, South Bend, Indiana




This balsamic and milk mixture can be used as a substitute in any recipe for buttermilk.


Step 1. 

Pour 1 tablespoon of balsamic into a liquid measuring cup and top with milk up to the 1 cup mark.  Beat egg in a medium bowl and add milk mixture and soda.  Sift in flour, sugar, olive oil, baking powder and salt until blended.

Step 2. 

Drip by 1/4 cupfuls onto a heated greased pan over medium-high heat.  When set and brown around the edges, flip pancakes with a spatula and cook approximately 1 minute longer.  Serve with  Fustini's Maple balsamic reduction and garnish with fresh fruit.

Step 3.  Maple Balsamic Reduction

Pour 1/4 cup of Maple balsamic into a small saucepan and simmer over low heat until reduced by 1/2.  Allow to cool, syrup will continue to thicken as it cools.

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