Our Favorite Blueberry Pancakes

Step 1

In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)

Step 2

Meanwhile, whisk the flour, sugar, baking soda, and the salt in a medium bowl.

Step 3

Whisk the egg, vanilla, and almond extract into the milk.

Step 4

Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter. The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.

Step 5

If using fresh blueberries, fold in the blueberries. (For frozen blueberries, keep them to the side as you will add them later.)

Step 6

Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Step 7

Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.

Step 8

When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and more berries.