-
1
To prepare the syrup: Place the blueberries, water, and sugar in a small saucepan over medium-high heat for 10 minutes, or until it just begins to boil.
-
2
Decrease the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
-
3
Meanwhile, prepare the pancakes: Melt the butter and set it aside to cool.
-
4
Place the vinegar in a liquid measuring cup and add enough milk to make 1 cup.
-
5
Place the milk and eggs in a large bowl and whisk until thoroughly combined.
-
6
Add the cooled butter and mix well.
-
7
Add the flour, sugar, and baking powder and stir until smooth.
-
8
Heat a nonstick griddle or skillet over medium heat.
-
9
Pour a small amount of oil on a paper towel and rub it over the pan.
-
10
Pour 1/4 cup of batter at a time onto the griddle, leaving at least 2 inches between the pancakes to allow for spreading.
-
11
Cook for 3 to 5 minutes, or until the edges are dry and the pancakes are golden brown underneath.
-
12
Turn the pancakes over with a spatula and cook for 1 minute, or until light brown.
-
13
Serve the pancakes with the blueberry syrup on the side.
-
14
You will notice that whenever there is vinegar in a recipe we use either white wine vinegar or rice vinegar.
-
15
We think they are interchangeable and use whichever one we happen to have in the cabinet.
-
16
Regular distilled vinegar also works, but rice or white wine vinegars have milder flavors and aromas.
-
17
Besides, we have a problem using something in our food that our mom uses to wash windows.
