Many years of searching has yielded the easiest, most delicious pancake recipe. I've tried them all, recipes with beaten egg whites, recipes from vintage cooks, real cooks, chefs...this one is my favorite. I've adapted it from chef Eric Ripert's recipe in his cookbook "A Return to Cooking." —GirlCook
What You'll Need
Milk (I use 2 per cent)
Canola oil for griddle or pan
frozen blueberries or more to taste/pick and freeze as many blueberries as possible in summertime!
chopped walnuts or more to taste
Combine flour, baking powder, soda and salt in large bowl and whisk to mix
Whisk together milk, eggs, canola oil in medium bowl. Add the vinegar and whisk to combine.
Add wet ingredients to the dry whisking until batter is just combined and still lumpy.
Heat the griddle or skillet and pour canola on surface. Ladle batter onto griddle.
Place 5-6 frozen blueberries and 3-4 walnut pieces on each pancake while batter is still loose.
When pancakes are bubbly and one side is golden brown, flip the pancake and cook other side until golden brown.