Fluffy pancakes

INGREDIENTS for 4 large (8") pancakes

Produce department

• (Optional) Blueberries - 1 cup (or 6oz)

Dairy aisle

• Half-and-half (or milk) - 3/4 cup

• Butter, melted - 2 Tbsp + more for making the pancake

• Egg - 1

Condiments aisle & Spice rack

• White vinegar - 2 Tbsp

• Salt - 1/2 tsp

• Olive oil for making the pancake

Baking aisle

• Flour, all purpose - 1 cup

• Sugar - 1-1/2 Tbsp

• Baking powder - 1 tsp

• Baking soda - 1/2 tsp

• Vanilla - 1/2 tsp

• (Optional) Chocolate chips - a sprinkle

DIRECTIONS

1. Mix half-and-half (or milk) (3/4 cup) and white vinegar (2 Tbsp) together to turn it into buttermilk. Allow the buttermilk to sit at least 1-2 mins while preparing other ingredients.

2. Mix all the dry ingredients together.

   • Flour, all purpose - 1 cup

   • Sugar - 1-1/2 Tbsp

   • Baking powder - 1 tsp

   • Baking soda - 1/2 tsp

   • Salt - 1/2 tsp

3. Add the buttermilk, egg (1), melted butter (2 Tbsp) and vanilla (1/2 tsp) to the flour mix. Mix well. Add (optional) blueberries (1 cup) to the batter. The pancake batter is ready to go.

4. In a frying pan, heat oil (butter + olive oil) over medium heat. Pour pancake batter (1/2 cup) to the hot pan. Spread the batter slightly if needed. Sprinkle on the (optional) chocolate chips. Allow the pancake to cook 2 minutes for the first side, 1 minute for the second side.

NOM NOM CHOMP!