Easy Blueberry Pancakes

Make milk mixture: In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, then set aside for five minutes. This mixture mimics buttermilk, which, when mixed with the baking soda later in the recipe, makes extra fluffy blueberry pancakes.

Mix dry ingredients: Meanwhile, whisk the flour, sugar, baking soda, and salt in a medium bowl.

Mix wet ingredients: Whisk the egg, vanilla, and almond extract into the milk.

Make the batter: Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well, then use a fork to stir until the mixture is smooth and no longer shows clumps of flour. It is okay if the batter has a few small lumps. The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.

Add berries: If using fresh blueberries, fold them in. (For frozen blueberries, keep them to the side, as you will add them later.)

Prepare pan: Heat a large skillet (or use a griddle) over medium heat. The pan is ready if you splatter a little water onto its surface, and the water dances around and eventually evaporates.

Cook pancakes: Lightly brush the skillet with melted butter. Use a ¼ cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.

Flip pancakes: When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked through. Serve immediately with warm syrup, butter, and more berries.