Perfect Pancakes

Bill’s pick for August 30th, 2020 Sunday Brunch

• ¾ cup milk

• 2 Tbs. while vinegar

• 1 cup all-purpose flour

• 2 Tbsp. granulated sugar

• 1tsp. baking powder

• ½ baking soda

• ½ tsp. salt

• 1 egg

• 2 Tbsp. melted butter

• Added blueberries (optional)

Combine milk and vinegar and set aside 5 minutes. Combine dry ingredients in one bowl and whisk egg and butter into milk and vinegar until smooth. Gently stir in blueberries if using. Heat a large nonstick or cast-iron fry pan over medium high heat, spoon approximately ¼ cup of batter. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip and cook until browned on the underside, maybe 1 to 2 minutes more. Transfer to a baking sheet or platter and keep warm in oven. Serve with bacon and roasted tomatoes if you like.