2tablespoonwhite vinegarcan substitute with fresh lemon juice
1eggwhisked with a fork
1tablespoonolive oilextra virgin
Add vinegar to the bottom of a one cup liquid measuring cup. Add milk to the one cup line and let sit for 5 minutes.
While the milk and vinegar are sitting, mix together all other ingredients.
Add vinegar and milk mixture to the batter. Wisk until all ingredients are incorporated. Batter should still be a little lumpy.
Heat a well-oiled skillet over medium heat.
Let batter sit for 3-5 minutes to let the baking powder activate, while the griddle is heating up.
Pour batter onto a hot square griddle. About 3 pancakes should fit on one square griddle.
Place 5-8 blueberries on top of each pancake as the bottom cooks. Cook until bubbles cover the top of the pancake, about 2-3 minutes.
Flip pancakes and cook for an additional two minutes, or until the pancakes are cooked through. Remove pancakes from griddle and keep warm on a separate plate.
This recipe is easily doubled.You can substitute the milk and vinegar with store-bought buttermilk.Be sure to heat the griddle pan first, before pouring the batter.If you do not let the batter sit for a few minutes before cooking, the first pancakes you make will be very flat.To make pancakes fast, use two griddle pans to make more pancakes at the same time.