Recently, I have added two new ingredients to my baking ventures and I must say I have never baked anything so delicious in all my homemaking years. Never did I think that changing to a purer milk or a better oil would make such a difference and I must share with you my newfound culinary wisdom. The first ingredient is (get ready for a long title!): All Natural Farmers' Creamery Organic 2% Reduced Fat Milk. It is non-homogenized and low-temperature pasteurized thereby producing a creamy, nutritious milk that is simply amazing in coffee, baked goods, and homemade yogurt. Originally I purchased this milk to use in my yogurt making per request of yogurt makers worldwide. Supposedly ultra-pasteurized milk is not preferred because it is basically "dead" culture wise. This milk was the only option as all the other organic milks I have come across are ultra-pasteurized. Anyway, I used this milk in my pancakes one morning and I almost passed out, the pancakes were THAT good. I've also used the milk in bread and rolls which produced a smooth and fluffy product. I highly suggest you try it, or something similar. It is only found in natural food markets and it is worth the search.
*The first picture is the milk, the second is a picture of hamburger buns made with said milk and the third picture is of my Noah with the pancakes.*