Step 1

Start heating a non-stick skillet over medium heat.

Step 2

In a measuring pitcher, mix:

1 whole egg

2 TBSP olive oil

0.5 tsp (1/2 tsp = original) vanilla extract

2 tsp lemon juice

2 TBSP (or to taste) fresh blueberries

0.333 cup (1/3 cup = original) whole milk

Step 3

In a separate bowl, mix:

0.5 cup AP flour

1 tsp baking powder

1 tsp lemon zest

1.5 TBSP white sugar

0.25 tsp (1/4 tsp = original) salt

Mix until well combined.

Step 4

Add the dry ingredients into the wet ingredients and fold the batter together until well combined. Leave some lumps, but not a lot.

Let the batter rest for at least 2 minutes so the baking powder can react and create fluffy, tall pancakes. You should see bubbles on the top of the batter.

Tip: The batter should be JUST runny enough to pour smoothly, but still thick enough to not make a flat pancake. If needed, add a bit more milk until this consistency is reached.

Step 5

Pour 1/2 cup of the batter out into the non-stick skillet and cook each side until golden brown. Repeat until all the batter is used.

Tip: To get a uniform, golden brown color and prevent blotchy pancakes, don't grease the pan. The non-stick is enough.

Tip: You know a pancake is ready to flip when there are bubbles in the middle and the outer edges are cooked.

Step 6

Serve and enjoy!

Toppings: Top with whipped cream, butter, and/or maple syrup.