Pace

Pancakes

Serves4
Ingredients ▾
Ingredients×1
  • Pancakes
  • 2/3 cup
  • 2 tbsp(or white vinegar)
  • 2 tbsp
  • 1 pinch
  • 1 cup(sifted)
  • 1 tsp
  • 1/2 tsp(or slightly less)
  • 1(room temperature)
  • 2 tbsp
  • —(for greasing the pan)
  • Blueberry Sauce
  • 1 cup(for the sauce)
  • 2 tbsp(for the sauce)
  • 3 tbsp(for the sauce)
  • 1 tsp(mixed with a little water)

Steps

0:18

Sour the milk

Add 2 tablespoons of lemon juice (or white vinegar) to 2/3 cup of milk and let it sit for 5 minutes to sour.

0:45

Mix dry ingredients

Add 2 tablespoons of sugar and a pinch of salt, then sift in 1 cup of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Stir to combine evenly.

1:25

Add wet ingredients

Make a well in the center and add 1 egg, 2 tablespoons of melted butter, and the soured milk.

1:55

Combine and rest the batter

Gently fold the batter with a spatula until barely combined—lumps are fine. Let it rest for 5 minutes.

2:25

Make the blueberry sauce

Combine 1 cup of blueberries, 2 tablespoons of sugar, and 3 tablespoons of water in a pot. Stir and bring to a gentle boil over medium heat.

2:48

Thicken the sauce

Mix 1 teaspoon of cornstarch with a little water, then stir into the boiling sauce. Cook until thickened, then remove from heat to cool.

3:33

Cook the pancakes

Lightly grease a preheated pan with vegetable oil. Pour batter and cook 2–3 minutes until bubbles form and edges look dry, then flip and cook 2 more minutes until golden.

4:22

Serve

Plate the pancakes and drizzle with the blueberry sauce.