I have made probably a dozen+ different pancake recipes, but I’ve got to say, this pancake recipe makes the fluffiest, most delicious, pancakes that I have ever encountered. Seriously.
…it knocks the others out of the running with one, swift, round-house leg sweep. The other guys never stood a chance. Sad, really.
With the added blueberries, these pancakes boast refreshing little pops of flavour whenever you happen to chance upon a particularly plump berry. What more could a person possibly want?! Uhh…yeah, that’s pretty much it.
Wellll, maybe some real maple syrup? Yes, true, that is a delicious addition…but what about some homemade blueberry syrup?? Win.
To be honest, they are even really tasty cold and plain. Is it weird that I know that?
Anyway, say your goodbyes to your old, go-to, recipes, because you’ll probably never go back to those, once tasty, pancakes ever again.
Do what you need to do in order to emotionally prepare…
Adapted from allrecipes
**double the recipe if you’re cooking for a few people (…and as I, embarrassingly (?), disclosed earlier, if you’re fortunate enough to have leftovers, you can eat them straight out of the fridge. Or, pop them in the toaster for a brief stint. Either way, you’ll be a happy little camper).
- 3/4 cup milk (I use skim)
- 2 tablespoons white vinegar
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoons butter, melted + extra for cooking the little darlings
- 1 Tbsp extra virgin olive oil
- 1 tsp pure vanilla extract
- 1/2 cup fresh blueberries
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to sour (this makes a strong, makeshift, buttermilk).
- Combine flours, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk egg and butter into the sour milk and add the vanilla.
- Pour the flour mixture into the wet ingredients and whisk until major lumps are gone. Gently, fold in the blueberries.
- IMPORTANT: if you want your pancakes to be ultra-fluffy, only stir the dry into the wet ingredients until free of large lumps and carefully integrate the berries. Once it’s been mixed, leave it alone. As you’re cooking your pancakes, you’re going to be tempted to re-stir the remaining batter because it gets all foamy, fluffy, and light…resist the urge!!!! Just continue to carefully scoop out enough batter each time to form a new pancake, but don’t mix the batter in the bowl. Otherwise you’ll deflate all of the wonderful foaming action that lends itself to tall, light, and tender pancakes. Remember: stir it once and then let it be.
- Heat a large skillet over medium heat with a teeny-tiny knob of butter (you don’t need much, but swirl it around with your spatula to cover the approximate diameter of your incoming pancake).
- Pour ~ 1/4 cupfuls of batter onto the skillet, and spread it out so that it’s even-ish. Cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
- If you’re making several, store the cooked pancakes in a 200 degree oven on a cookie sheet lined with paper towel until you’ve made your way through the bowl of batter.
Goodness gracious. In the world of pancakes, these deserve a diamond-studded tiara.