Welcome to my new favorite pancake recipe.
What’s a weekend morning without pancakes?
It’s a variation of my Everyday Pancakes,
but with a buttermilky taste and fluffiness.
Gather ingredients. Today we’re having
is what gives you fluffier pancakes.
Meanwhile, heat your pan to med-hi,
put your plates in a warm oven,
and start the coffee.
Ladle about 1/4 C per pancake in a sprayed
or buttered heated pan. You can also
use oil. Add blueberries before flipping.
Small bubbles will burst on top and
the edges will look set, about 2 minutes.
Flip and brown the other side for a minute.
3/4 C milk
2 T white vinegar
Mix in a measuring cup and let sit while you proceed
1 C flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Whisk dry ingredients in a medium bowl
Add the egg to the milk and whisk with a fork
Add the liquid to the dry ingredients and whisk
gently to combine. Do not overmix.
2 T melted butter (more for the cooking pan)
stir into the batter
Let the batter rest for at least 5 minutes or longer.
Use this time to heat plates in a warm oven,
make coffee, heat the griddle or large pan to
med heat, that’s #6 on my stove.
Use cooking spray on the pan. I add a little butter
for flavor. You can also use vegetable oil.
Give the batter a light stir and using a small ladle
or 1/4 C to scoop the batter into the hot pan.
It should sizzle a bit. Cook about 2 minutes until
small bubbles burst on top and the edges look set.
Now is the time to arrange a few blueberries on top.
Peek under the pancakes with a spatula and when
golden brown flip and let cook on the other side
for another minute.
Remove to the warm plates in the oven.
Serve with butter and maple syrup