Fluffy Blueberry Pancakes
Ingredients: whole milk, lemon juice, all-purpose flour, granulated sugar, baking powder · 30 min cook time · 350kcal · ~₩12,000
Ingredients
1cup whole milk, 1Tbsp lemon juice, 1.5cups all-purpose flour, 3Tbsp granulated sugar, 2tsp baking powder, 0.25tsp baking soda, 0.75tsp salt, 4Tbsp melted butter, 2whole eggs, 2tsp vanilla extract, 1cup fresh blueberries, 50g butter (for cooking)
Instructions
1. In a medium bowl, combine 1 cup of whole milk with 1 Tbsp of lemon juice. Set aside for 5 minutes.
2. In a large bowl, add 1.5 cups (180g) of all-purpose flour, 3 Tbsp of granulated sugar, 2 tsp of baking powder, 0.25 tsp of baking soda, and 0.75 tsp of salt. Whisk to combine.
3. To the milk mixture, add 4 Tbsp (56g) of melted butter, two whole eggs (cracked into a separate bowl first to check for shells), and 2 tsp of vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; it's okay if the batter is a bit lumpy, as this can lead to fluffier pancakes. Scrape down the sides of the bowl to ensure everything is incorporated.
5. Preheat your griddle or nonstick pan to medium heat.
6. Once the surface is preheated, generously slather it with butter. Scoop about a quarter to a third of a cup of batter onto the surface, leaving space for spreading. Sprinkle the surface of the batter with fresh blueberries.
7. Cook for about 3 to 4 minutes, or until the edges are set and you see lots of bubbles on top. Take a peek to ensure they are golden on the bottom.
8. Add more butter to the pan if desired, then flip the pancakes. Cook for an additional 1 to 2 minutes until the centers are springy and they are golden brown on the bottom.
9. Transfer the cooked pancakes to the warm oven (if using) and repeat with the remaining batter until all pancakes are cooked.
10. Serve with syrup, more butter, whipped cream, more blueberries, or enjoy plain.
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