Fluffy Homemade Pancakes with Blueberry Sauce
ID: d40e53c9...
Soft, fluffy, and absolutely delicious pancakes made with a simple homemade soured milk batter. Served with a rich, glossy, and sweet blueberry sauce, this recipe is a total breakfast treat.
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🍳 Cooking Flow
Sour the milk with lemon juice and let it sit for 5 minutes. → Whisk the sifted dry ingredients, create a well, add the wet ingredients, and gently stir to leave some lumps; let the batter rest for 5 minutes. → Simmer blueberries, sugar, and water, then stir in dissolved cornstarch to thicken the sauce. → Cook the pancakes in a lightly oiled pan over medium heat for 2-3 minutes on the first side and 2 minutes on the second side. → Serve the warm, fluffy pancakes stacked with the blueberry sauce on top.
Cooking Steps
Brief Cooking Order
Sour the milk with lemon juice and let it sit for 5 minutes. → Whisk the sifted dry ingredients, create a well, add the wet ingredients, and gently stir to leave some lumps; let the batter rest for 5 minutes. → Simmer blueberries, sugar, and water, then stir in dissolved cornstarch to thicken the sauce. → Cook the pancakes in a lightly oiled pan over medium heat for 2-3 minutes on the first side and 2 minutes on the second side. → Serve the warm, fluffy pancakes stacked with the blueberry sauce on top.
Introduction
Soft, fluffy, and absolutely delicious pancakes made with a simple homemade soured milk batter. Served with a rich, glossy, and sweet blueberry sauce, this recipe is a total breakfast treat.
Step 1
Pour 2/3 cup of milk into a glass, add 2 tablespoons of lemon juice (or white vinegar), and stir. Let it sit for 5 minutes to sour.
Step 2
In a large bowl, add 2 tablespoons of sugar and a pinch of salt. Place a sieve over the bowl and sift in 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Whisk everything together until evenly combined.
Step 3
Make a well in the center of the dry ingredients. Crack in 1 room-temperature egg, add 2 tablespoons of melted butter, and pour in the soured milk.
Step 4
Gently fold the ingredients together using a spatula. Stop mixing as soon as the flour is barely combined with the liquid; a few lumps are fine. Let the batter rest for 5 minutes.
Step 5
While the batter rests, prepare the blueberry sauce. In a small saucepan, combine 1 cup of blueberries, 2 tablespoons of sugar, and 3 tablespoons of water. Stir well and bring to a gentle boil over medium heat.
Ingredients List
Important Notes
Keep the baking soda measurement precise (1/2 teaspoon or slightly less). Too much baking soda or too little acid (lemon juice) will result in a soapy soda taste in the pancakes.
Do not overmix the batter. Stirring until just combined with lumps remaining is the key to achieving a light and fluffy texture.
Allowing the batter to rest for 5 minutes is essential as it lets the baking soda react with the acid to form bubbles for maximum fluffiness.
Greasing the pan with a small amount of vegetable oil and wiping the excess with a paper towel gives the pancakes an even, beautiful golden-brown surface.
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