Classic Cinnamon Pancakes

Instructions

1. 1

   Combine the whole milk and lemon juice in a bowl. Let the mixture stand for 5 minutes so the milk can sour slightly.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking soda, and ground cinnamon until evenly combined.

3. 3

   In a separate bowl, whisk the eggs with the soured milk mixture and melted unsalted butter.

4. 4

   Pour the wet mixture into the dry ingredients. Stir gently just until combined; a few small lumps are fine. Avoid overmixing.

5. 5

   Let the pancake batter rest for 5 minutes while heating a nonstick skillet or griddle over medium heat.

6. 6

   Pour portions of batter onto the hot skillet, using approximately 60 ml for each pancake.

7. 7

   Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges begin to set.

8. 8

   Flip each pancake and cook for another 1 to 2 minutes, or until golden brown and cooked through.

9. 9