Wednesday, October 27, 2010

Blueberry Pancakes

This is by far, the best pancake recipe that I have tried, which yields a very soft & fluffy texture.  The best thing is, you will also learn how to make "buttermilk" at home, simply by adding vinegar to milk (I used Chinese white rice vinegar).  Buttermilk, together with the baking powder and soda, help to give the pancake its fluffy texture.  In case you are wondering whether the vinegar will give your pancakes a sour after-taste.  NO, ABSOLUTELY NO SOUR TASTE AT ALL!  

The recipe is taken from allrecipes, which I reproduced below for my easy reference.  I added some fresh blueberries into the pancake mixture.  For toppings, simply heat a teaspoon of butter in the pan and add 1/2 cup of blueberries and toss them around for a minute.  The butter will give the blueberries a lovely shiny coat.  For a healthier option, you may want to use 1/3 cup oat bran + 2/3 cup flour.



  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray


  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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