Buttermilk Pancakes

Base recipe makes five medium flapjacks. Skip the lemon juice if using real buttermilk.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the milk and lemon juice then let it sit for a minute or two (it will curdle to become buttermilk).

Step 2

Whisk the dry ingredients together. Whisk the egg, milk, vanilla and melted butter into the dry ingredients until just combined. (For fluffier pancakes, vigorously whisk the egg separately before folding into the mix)

Step 3

Heat a nonstick pan over medium heat. Melt a little butter in the pan before pouring each pancake to give it a golden crust.

Step 4

Pour about 1/3 cup of batter into the hot skillet and let it spread out. If you are using them, add a few blueberries on top of the pancake now.

Step 5

Cook until you see little bubbles popping on the top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are cooked through.