Fluffy Pancakes –Brik

Original Recipe here.


  • 3/4 cup milk
  • 2 Tbsp white vinegar
  • 1 cup flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp butter, melted
  • 1 egg


  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. (Or use buttermilk)
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. 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.


This is supposed to serve 8, but doesn’t. You’ll need to double it for more. We had to double it, but then, my kids can eat more pancakes then I can. I have also heard that omitting the butter makes them softer and fluffier. These freeze well and can be popped in the toaster for a quick breakfast.


Maple Salmon





  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.