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Blueberry Pancakes

Description
Preparation
Cooking
Portions

Ingredients

  • ¾ cup Milk
  • 2 tablespoons White vinegar
  • 1 cup Flour
  • 2 tablespoons Sugar
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 Egg
  • 2 tablespoons melted Butter
  • 1 cup Fresh blueberries
  • Butter to cook pancakes

Preparation

  1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
  2. Mix dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
  3. Heat a nonstick pan (The Rock Diamond) over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
  4. Pour about ⅓ cup of batter in a hot The Rock Diamond fry pan and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
  5. Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Products used in this recipes

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