- 1–1/4 cups (300 ml) all-purpose flour
- 3 tbsp (45 ml) granulated sugar
- 2 tsp (10 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1/4 tsp (1 ml) salt
- 1 egg
- 1 cup (250 ml) sour 2 % milk (see tip below), or buttermilk
- 2 tbsp (30 ml) oil
- 1/2 tsp (2 ml) vanilla
- 1 tbsp (15 ml) finely grated lemon rind
- 1 cup (250 ml) frozen blueberries, thawed (see tip below)
- In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.
- In a large bowl, beat egg. Stir in milk, oil, vanilla and lemon rind. Stir in flour mixture just until combined.
- Brush a large non-stick skillet with a little oil. Heat over medium-high heat. Stir thawed, drained blueberries (see tip below) into batter just until combined.
- Pour about 1/4 cup (50 ml) of the batter into the pan, spreading slightly with back of a spoon if needed. (For thinner pancakes, add a bit more milk). Cook until bubbles appear on the surface, about 2 minutes. Flip and cook about 1 minute longer.
- Measure blueberries while frozen (immediately return any product not used to freezer — do not refreeze if thawed), then place in a bowl lined with paper towels to absorb the moisture as they thaw (at room temperature). Blot well with paper towel before adding to batter.
- Mix batter before adding blueberries. Then gently fold in or batter will turn blue!
- To sour milk, place 1 tbsp (15 ml) lemon juice or vinegar in a 1 cup (250 ml) liquid measuring cup. Fill to 1 cup (250 ml) and stir to combine well. Milk will look curdled.
- For even more blueberry taste, add about 1/3 cup (75 ml) blueberries to 1 cup (250 ml) maple syrup and heat through. Serve over pancakes.
- Freeze leftover pancakes, wrapped well in plastic wrap. Re-heat in microwave.
- Replace lemon rind with orange rind.
- Add 1/2 tsp (2 ml) ground cinnamon, delete lemon rind.
- Replace half of milk with vanilla flavoured yogurt, omit lemon juice