This recipe is incredibly simple, but always a crowd-pleaser. If you have a bit of extra blueberries, I like to warm maple syrup up on the stove and mash a few right into the syrup before drizzling it on top. If you don’t have cornstarch in your house just use 2 cups of flour, and if you don’t have lemon zest you can omit that ingredient completely.
Ingredients
- 1½ cups milk
- 1 tablespoon lemon juice
- 2 eggs
- 2 teaspoons maple syrup
- 1 tablespoon lemon zest
- 1¾ cups flour
- ¼ cup corn starch
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup blueberries
- 2 tablespoons butter, plus more as you cook
Preparation
Maple syrup to serve
Make sour milk by mixing the milk and lemon juice together in a bowl and letting them sit for 5 minutes until the milk begins to curdle. Beat in the eggs, maple syrup, and lemon zest.
Mix all dry ingredients together in a bowl. Slowly add the wet mixture to the dry ingredients, whisking until just combined. Add in the blueberries and stir until evenly distributed.
Melt the butter in a heavy pan or skillet over medium-high heat. Drop batter by the ¼ cup-full on the pan, cooking until the edges are set and the surface is dotted with bubbles. Use a thin-edged metal spatula to flip the pancakes and let cook for another few minutes until the underneath side is golden brown when you lift the edges. You may need to add a bit more butter to the pan as you continue to cook more pancakes.
Keep the pancakes warm by placing in a single layer on a sheet pan in a low oven until you are ready to eat. Serve drizzled with maple syrup or with warmed syrup mixed with a few additional blueberries.
