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Blueberry Pancakes

From Our Kitchen


1⅓ cups milk
1 Tbsp. lemon juice
1½ cup flour
¼ cup sugar
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
⅛ tsp. cinnamon
3 Tbsp. oil or melted butter
1 egg
¾ cup wild blueberries (1 cup large berries)


Combine the milk and lemon juice and set aside for 10 minutes to make sour milk. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl. Beat the sour milk, oil, and egg together with a wire whisk or fork. Stir into the dry ingredients only until moist. Don’t try to eliminate all the lumps. Stir in the blueberries. Heat a large frying pan and brush it with oil. Cook the pancakes on one side until bubbles form, turn, and continue to cook the second side until the pancakes are done. Serve with butter and syrup.