blueberry pancakes

Ingredients:

• 1 cup (125g) all-purpose flour
• 1 tablespoon (12g) granulated sugar
• 1 teaspoon (4g) baking powder
• 1/2 teaspoon (2g) baking soda
• 1/4 teaspoon (1g) salt
• 3/4 cup (180ml) buttermilk
• 1 egg (50g), lightly beaten
• 2 tablespoons (30g) unsalted butter, melted
• 1 teaspoon (5ml) vanilla extract
• 1 cup (150g) fresh blueberries
• Additional butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
4. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. For each pancake, pour about 1/4 cup (60ml) of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Carefully flip the pancake and cook on the other side until golden brown, about 2 minutes more.
8. Transfer cooked pancakes to a warm plate and cover to keep warm while repeating with remaining batter.
9. Serve warm, topped with syrup, butter, or a dusting of powdered sugar as desired.

Notes:

For an extra flavor boost, try adding a pinch of cinnamon to the batter. If you prefer thinner pancakes, add a bit more buttermilk to reach your desired consistency. Store leftover pancakes in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month. Reheat in a toaster or oven for best results. When using frozen blueberries, do not thaw them before adding to the batter to prevent streaking.