Blueberry pancakes

OK, now, I don't care who ya are, that up there ^^^ is art.

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Didn't have buttermilk so used sour cream to activate baking soda. Used both baking soda and baking powder for double rising action. Baking soda, a chemical reaction with acid, occurs immediately. Baking powder is activated by heat. This is useful information for all your cooking needs that require rising. The egg also lightens up the mixture and results in a little rising action but that's negligible here.

Didn't measure anything. That would have taken all the fun out of it, now, wouldn't it? Here's how it goes, and it goes as quickly as describing it goes:

You know you need an egg but only one. This is for one person. Enough sour cream you imagine will activate approximately one teaspoon of baking soda, which turns out to be a few tablespoons of sour cream. Enough milk to create the volume you imagine will produce three medium pancakes. Sufficient flour to thicken all that liquid, added by the tablespoon to a thickness you visualize spreading on the surface of a pan. Salt, because flour is completely blah without it. Keep in mind you're using baking soda which is also a form of salt so take care to avoid doubling down on the whole salt thing. Sweetener of some sort because pancakes are supposed to be yummy and remind you of the sweet carefree halcyon days of childhood. Mix in the flour carelessly and loosely after all the liquid is mixed thoroughly -- don't want to unravel gluten proteins. Here, I used low-protein flour for ultimate fluffiness and softness. AP flour works fine. Bread flour is undesirable for this. Add the baking soda and powder last. Mix with a spoon. Ta daaaaa.

Lumps are perfectly fine. They don't hurt a thing. They prove you are master of all you survey, and lumps are evidence that you are not neurotic.

Add the blueberries after the batter is poured in the pan otherwise they sink, they thaw, they melt, they bleed all through the batter and make an unsightly mess. If you feel you must add them to the batter before pouring into the pan, then coat them with flour. That'll help to suspend them within the batter, information useful for biscuits, cakes, and cupcakes.