Fluffiest Pancakes

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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.

You want light and fluffy buttermilky pancakes,
  but you don’t have buttermilk. No problem!
These will satisfy your cravings and they’re
super easy to make any day of the week.

Gather ingredients. Today we’re having
blueberry pancakes.

Combine the milk and vinegar and let sit
for about 5 minutes to get soured.
Whisk the egg into the milk and stir
gently into the dry ingredients. Stir
in the butter.
Letting batter rest for at least 5 minutes

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.

These are so good with or without blueberries.
They’re even good plain, so moist and tender.
I’ve also made them with a few chocolate chips.
This recipe serves 2-4 which is perfect for us.
I save the leftover cooked pancakes then
 microwave them the next day. Just as good.
Melt in your mouth pancake goodness!

Fluffiest Pancakes 
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

1 egg
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

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