Pancakes with Blueberry Sauce

Pancakes

• 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

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
3. Whisk egg, butter, and vanilla extract into "soured" milk. 
4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
5. 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.

Serves 2-4, depending on how many pancakes you eat!

Blueberry Sauce

• 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)

1. Combine the sugar and cornstarch in a saucepan. Whisk in the water until the sugar dissolves.
2.  Add the blueberries and orange zest- bring to a boil over medium heat, stirring occasionally.
3. Let the sauce boil for 2 minutes, stirring occasionally. Serve warm.