Blueberry Pancakes

Ingredients

¾ cup milk
2 tablespoons white vinegar
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons melted butter
1 cup fresh blueberries, more to taste
Additional butter for cooking 

Directions

1. In a medium bowl stir milk and vinegar and set aside for two minutes. In a separate large bowl whisk the dry ingredients together. 

2. Whisk the egg and melted butter into the milk mixture. Stir the mixed milk into the dry ingredients bowl until just combined.

3. Heat a nonstick pan over medium heat. Melt 1⁄2 tablespoon of butter in the pan for 2 minutes or until the butter is bubbling. 

4. Pour about 1/3 cup of batter into the hot skillet and spread it into desired pancake shape.  Arrange a few blueberries on top. 

5. Cook until bubbles appear on the top of the pancake and the edges are turning golden. Flip and cook for another 2 minutes until the pancakes are puffed up. Serve with maple syrup and additional butter if desired.

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Quick Tips

• Substitute half of the all purpose flour with whole wheat flour and use 2 more tablespoons of milk to make this a whole wheat pancake.

• Blueberries are a great source of vitamin K, C, manganese and fiber. 

• Highbush blueberries are the standard grocery store berries with large plump and juicy fruit.

• Lowbush blueberries are also known as “wild blueberries”. They are smaller in size, sweeter and contain more antioxidants.