Fluffiest Blueberry Pancakes

Name: Fluffiest Blueberry Pancakes
Total time: 1200 s
Yield: 2 servings
Cuisine: Kenyan
Ingredients: 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

MICHELLE ATIENO @cook_108716303

Best pancakes I’ve ever made! Super basic, thick and fluffy blueberry pancakes – melt in your mouth, golden brown, and bursting with blueberries.

MICHELLE ATIENO @cook_108716303

Best pancakes I’ve ever made! Super basic, thick and fluffy blueberry pancakes – melt in your mouth, golden brown, and bursting with blueberries.

Saved

Ingredients

20 minutes

2 servings

3/4 cupmilk
2 tablespoonswhite vinegar
1 cupflour
2 tablespoonssugar
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1egg
2 tablespoonsmelted butter
1+ cup fresh blueberries
more butter for the pan

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Steps

20 minutes

1

Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
2

Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
3

Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
4

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.
5

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