Fluffy blueberry pancakes II (without buttermilk)

Morning breakfast becomes gourmet weekend brunch when you add pancakes to the menu — at least this is how I feel. My first encounter of fluffy pancakes are from Japanese style pancakes. Thereafter I was spoiled by all the fancy brunch places in America that offers buttermilk pancakes smother with maple syrup and creamed butter. It's just pure awesomeness. 

Moving to China has limited my options for a good brunch, and left me no choice but make it at home. I have experimented a few versions of pancake recipes (another successful one here), and this by far is the softest and flavorful version without using buttermilk. Realizing using vinegar to "sour" milk can produce similar results gives me a no brainer a-ha moment. Why would I never think of that? Amazingly, 2 tablespoons of vinegar sounds a lot but you won't taste it at all in the pancakes. It almost feels like I am doing some high school scientific experiment. 

Ingredients:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted

1 cup of blueberries (optional)

Steps:

1. Combine milk with vinegar in a bowl and set aside for 5 minutes to "sour"
2. Combine dry ingredients flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Mix in the blueberries quickly while you after you add the flour. DO NOT OVERMIX!
3. Heat a large skillet or frying pan over medium heat, and coat with cooking oil or butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Lower heat for the rest of the pancakes to avoid burning
4. Stack the pancakes and serve warm with honey (or your desired syrup) and butter