This recipe is easy, delish, and produces thick, fluffy pancakes. Personally, I love small pancakes. I like my pancakes petite and adorable. Big pancakes are too hard to flip. I used 2 medium cookie scoops per pancake and they were the perfect size.
The blueberry sauce is really simple. I buy frozen blueberries in a giant bag from Costco, and always have them in the freezer. The warm sauce is fab over pancakes or waffles, but if you chill the sauce it's reaaaaaally good with cheesecake.
- 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
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk egg, butter, and vanilla extract into "soured" milk.
- Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a skillet over medium to medium low heat, and coat with cooking spray. Pour batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
- 2 cups blueberries, fresh or frozen
- 1/3 to 1/2 cup sugar (depending on your sweetness preference, I used 1/3)
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 teaspoon grated orange zest (optional)
- Combine the sugar and cornstarch in a saucepan. Whisk in the water until the sugar dissolves.
- Add the blueberries and orange zest- bring to a boil over medium heat, stirring occasionally.
- Let the sauce boil for 2 minutes, stirring occasionally. Serve warm.