Ingredients:

  • 1 cup (120g) all-purpose flour
  • 2 tbsp (25g) sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (240ml) milk (dairy or non-dairy)
  • 1 large egg
  • 1 tsp almond extract
  • 2 tbsp (30g) unsalted butter, melted (plus extra for cooking)
  • 1 cup (150g) fresh blueberries (or frozen, thawed)
  • 1 tbsp sugar
  • 1 tsp lemon juice

Instructions:

  1. Prepare the Blueberry Topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries begin to burst, about 5 minutes. Set aside.
  2. Make the Pancake Batter: In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, almond extract, and melted butter. Pour the wet ingredients into the dry ingredients. Gently mix until just combined (a few lumps are okay).
  3. Cook the Pancakes: Heat a non-stick skillet over medium heat and add a little butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown, about another 1-2 minutes.
  4. Serve: Stack pancakes on plates and spoon the warm blueberry topping over them.