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Directions:
Prepare the Milk Mixture:
In a large bowl, combine milk and vinegar. Stir and let the mixture rest for about 10 minutes; it will curdle slightly, mimicking buttermilk.
Mix Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix well and set aside.
Combine Wet Ingredients:
To the milk mixture, add the melted butter and mix until well combined.
Incorporate Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Add vanilla extract and lemon zest. Gently mix with a spatula until just combined; the batter should be slightly lumpy. Be careful not to overmix.
Add Blueberries:
Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.
Rest the Batter:
Cover the bowl and let the batter rest for 10 minutes while you heat the pan.
Cook the Pancakes:
Heat a nonstick pan over medium heat. Lightly grease the pan with butter if desired. Use a 1/3 cup measure to scoop the batter and pour it onto the hot pan.
Flip and Cook:
When bubbles form on the surface and the edges appear set, flip the pancake. Cook the other side for about 50 seconds or until golden brown.
Serve:
Serve the pancakes immediately with butter, maple syrup, or your favorite toppings.
Serving Suggestions:
Serve with a dollop of whipped cream, fresh blueberries, and a drizzle of honey or maple syrup.
Pair with crispy bacon and scrambled eggs for a complete breakfast.
Enjoy your fluffy and delicious blueberry pancakes!
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