Fluffiest Blueberry Pancakes

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

3/4 cup milk

2 tablespoons white vinegar

1 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons melted butter

1+ cup fresh blueberries

more butter for the pan

Instructions

Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).

Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.

Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).

Pour about 1/3 cup of batter into the hot skillet 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.

Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Nutrition

• Calories: 509
• Lipides Totaux: 16.6 g
• Lipides Saturés: 9.2 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 130.9 mg
• Sodium: 983.3 mg
• Glucides Totaux: 77.9 g
• Fibres Diététiques: 3.6 g
• Sucres Totaux: 24.8 g
• Protéines: 13.3 g