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Fluffy Two-Cheese Pancakes

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1 + 2/3 cup milk
1/4 cup white vinegar
2 cups flour
1 tbsp sugar
1 tsp salt
1/4 to 1/2 tsp black pepper
2 large eggs
2 tsp baking powder
1 tsp baking soda
1 tbsp melted butter
1/2 cup sharp cheddar
2/3 cup Gruyère

Toppings: sunny-side up egg, tomato and avocado

Combine the milk and white vinegar in your mixer bowl, stir and let it sit there for 5 to 10 minutes.

Got these measuring cups for my b’day and love them! Put 2 cups of flour in a bowl.

Add the baking powder, salt, sugar, baking soda and pepper and stir well

Add the eggs to the milk and whisk well.

Bit by bit you add the flour mix until you end up with a smooth and relatively thick batter.

Now the trick to making great pancakes is to let the batter rest for 20 minutes.

Grate your cheeses of choice and stir them in along with the melted butter.

Use a spoon that will have a roughly 1/4 cup volume. This spoon belonged to my grandma and it’s about 100 years old.

Heat some butter on a griddle or in a skillet.

Pour the batter onto the griddle and bake the pancakes until you see the bubbles appear. Carefully flip them over and cook until golden brown and fluffy.

Place two pancakes on top of each other on a plate, top them with a sunny side up egg, thin slices avocado and tomato and sprinkle with salt and black pepper.



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