Pancakes bring back happy memories for many people. We remember mornings as children watching the magic happen in the pan. It was always fun to be served the warm round discs with a smiley face made of syrup.
As an adult I do not care so much about the syrup instead I like to infuse some sweetness into the pancake with fruit and vanilla. When the cake comes out of the pan I slip it a pad of butter and lightly sprinkle some sugar, regular or powdered.
Why are these pancakes the best ever? They are fluffy, sweet, and sophisticated, The secret to their more sophisticated flavor is lemon zest. If you are feeding more than 2-3 people you will want to double the recipe.
1 Cup of Flour
2 Tablespoons of Sugar
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
3/4 Cup of Milk
2 Tablespoons of White Vinegar
2 Tablespoons of Melted Butter
2 Tablespoons of Cold Butter
1 Large Egg or 4 Quail Eggs
1 Tablespoon of Homemade Vanilla Extract or 1 to 2 Teaspoons of Store-Bought
1 Cup of Fresh Blueberries ( Make sure they are washed, stems removed, and dry them well)
1 Tablespoon of Lemon Zest ( scrape a clean fresh lemon with a zester or grater)
Start with the milk and vinegar- combine them to sour the milk- let sit for 3-5 minutes while you work with the other ingredients
Melt the 2 tablespoons of butter and set it aside
Crack the egg into a bowl (do not put the hot butter with the egg)
In a large mixing bowl whisk all the dry ingredients together. The flour, sugar, baking powder, baking soda, and salt.
Add the milk mixture, butter. vanilla, lemon zest, and then the egg to the dry ingredients ( I use a runner spatula to mix and scrape the bowl. Do not overmix, lumps are normal, just make sure you have all the dry ingredients incorporated.
Spray a skillet with a light coating of cooking spray,
Heat on medium once you feel the pans heat by holding your hand an inch or so above it, slowly pour a small circle of pancake mixture, it will pour thick and spread out as it warms.
Pop the blueberries on by hand a few at a time.
Do not be tempted to turn the pancake until you see it forming bubbles- Do peek under it to see if it is browning. If at any time it is getting dark , flip and turn down your heat slightly.
Tip: I place a small piece of the cold butter on top before flipping and this helps make the pretty golden marks on the cakes and prevents me from having to use more cooking spray.
When the cake is cooked place your choice of topping, (butter and a small bit of sugar is plenty to make your mouth happy)