Easy 5 Minute Fluffy Pancake from Scratch with Blueberries: In Under 5 Minutes

Instructions:

1. Whisk the 1 ½ cups flour, 2 tbsp sugar, 1 tbsp baking powder, and ½ tsp salt in a large bowl. Note: Whisking dry ingredients first prevents hot spots of baking powder which taste metallic.
2. In a separate small jug, combine the 1 ¼ cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla. Note: Adding melted butter to cold milk may create small clumps; this is actually beneficial for texture.
3. Pour the wet mixture into the dry ingredients and stir with a whisk for exactly 10-15 seconds. Stop when you see a few streaks of flour remaining.
4. Gently wash the 1 cup blueberries and pat them dry with a paper towel. Note: Wet berries will cause the batter to steam rather than sear.
5. Heat your skillet over medium high heat and melt the 1 tsp butter until it begins to foam and sizzle.
6. Ladle about ¼ cup of batter per pancake into the hot pan, leaving 2 inches between them.
7. Drop a handful of blueberries and a pinch of the ½ tsp lemon zest directly onto the top of each wet pancake.
8. Cook for about 1-2 minutes until you see bubbles popping on the surface and the edges look set and matte.
9. Flip the pancakes carefully and cook for another 1-2 minutes until the bottom is golden and the pancake feels bouncy to the touch.
10. Transfer to a wire rack rather than a plate. Note: A wire rack prevents the bottom from getting soggy due to trapped steam.