Big Fluffy Blueberry Pancakes
Serves 2 to 4 - depending on how hungry you are!
Here is what you need:
¾ cup of milk or buttermilk
2 TBS of white vinegar- skip this if you are using buttermilk
2 TBS sugar
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup all-purpose flour
1 egg
2 TBS melted butter, plus more butter for the pan
1 cup fresh blueberries, plus more for serving
Here is what you need to do:
Preheat your oven to 200.
Mix the milk and the vinegar together and let it sit for a moment. Again, if using buttermilk don’t add the vinegar.
Combine the dry ingredients, then sift them through a fine mesh strainer into a large glass bowl. Next in a separate bowl whisk together the egg, milk and melted butter. Pour into the dry ingredients and mix until just combined. You don’t want to over mix.
Heat a pan over medium heat. Pop in a pat of butter and let it melt swirling it around the pan.
Scoop 1/3 cup batter out of the bowl and pour into the skillet. Spread it out, not too thin. Place some blueberries on the top. Cook the pancake undisturbed until you start seeing the edges getting firm and bubbles on the top. Your first pancake may be a “tester” to figure out if you need more or less heat. Flip it can let it cook undisturbed for another minute or two until nice a fluffy.
Place on a baking sheet and put in the oven so it stays warm while you cook the rest of the pancakes.
Serve with fresh berries scattered around. You can easily eat as is or top with your choice of:
A pat of butter
Real Maple Syrup
Sprinkle of powdered sugar
Let’s Eat!!
Photo: Getty Images