The BEST pancakes

This has become my go-to pancake recipe ever since I found it! I don't think I can go back to box mixes again! They are tall and fluffy but also moist and firm.

• 3/4 cup whole milk (can use skim, 1% or 2%)
• 2 Tbs white vinegar
• 1 cup all-purpose flour
• 2 Tbs white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 Tbs butter, melted

Combine milk and vinegar and allow 5 minutes to let "sour" (I do this in my liquid measuring glass).*

Combine flour, sugar, baking powder, baking soda and salt in medium mixing bowl. Whisk in egg, then milk mixture, then butter, until lumps are gone.

Pour by 1/4 cupfuls onto medium heated cooking skillet (sprayed with cooking spray) until bubbles appear on the surface. Flip with spatula and cook until both sides are browned.

Makes about 8 pancakes.

*This is a substitute for buttermilk. Since I rarely buy buttermilk, I usually just do this!

Chocolate Peanut Butter Chip Cookies

This recipe is one I unintentionally modified very similarly to taste like Pam's Chocolate Chip Cookies, but a chocolate cookie with peanut butter chips. They turned out so yummy! Just a slight change in pace from the classic chocolate chip cookie.

• 1 cup shortening (1 stick Crisco), softened
• 1/2 cup (1 cube) butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pkg Reese's peanut butter chips

Pre-heat oven to 350 degrees. 

Cream (mix on high) shortening, butter, both sugars, eggs and vanilla until fluffy. In a separate bowl combine flour, cocoa, baking soda and salt, then slowly mix dry ingredients with wet until well combined, scraping sides as you go. Stir in peanut butter chips. 

Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for about 8-11 minutes (10 was perfect for my oven). Let cool slightly on pan before placing them on a wire rack to cool completely. 

Makes 4-5 dozen