Blueberry pancakes

 

 

Ingredients (Makes about 8 pancakes):

• 1 cup all-purpose flour

• 2 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3/4 cup buttermilk (or 3/4 cup milk + 1 tbsp lemon juice, let sit for 5 mins)

• 1 egg

• 2 tbsp melted butter (plus more for cooking)

• 1 tsp vanilla extract (optional)

• 1 cup fresh or frozen blueberries

Instructions:

1. Mix dry ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Mix wet ingredients:
   In another bowl, whisk together buttermilk, egg, melted butter, and vanilla (if using).

3. Combine:
   Pour the wet ingredients into the dry and stir until just combined (it’s okay if it’s a little lumpy). Gently fold in the blueberries.

4. Cook:
   Heat a non-stick skillet or griddle over medium heat. Add a bit of butter. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on top and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.

5. Serve:
   Serve warm with butter, maple syrup, or a sprinkle of powdered sugar.