Curt's Blueberry Pancake Recipe

One favorite meal of the day is breakfast, with all the pancake recipes out there we have tried, I always comes back to the one we grew up with. Adapted this one to be even better, with the addition of lemon juice. The texture is light and crispier than the original. I will love having my kids learn the art of cooking and starting new adaptions of their own someday... what a great breakfast we all had together!

Batter:
1 cup milk
1 egg
1 cup sifted flour plus 1 tablespoon
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon juice
2 tablespoon canola oil
1 teaspoon vanilla
butter to grease griddle

Fruit suggestions: To be added to the tops while cooking on your griddle : blueberries, banana, strawberries, berries of choice raspberry or blackberry, chocolate chips or even our favorite spread with nutella!

Optional toppings: cinnamon and sugar mixed, powdered sugar for garnish

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg, milk oil, vanilla and lemon juice. Stir into flour mixture.

Heat a lightly buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

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