Ingredients
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1 tablespoon fresh lemon juice
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2 cups milk
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2 cups unbleached all-purpose flour (10 ounces)
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon table salt
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3 tablespoons unsalted butter, melted and cooled slightly
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2 teaspoons vegetable oil
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1 cup fresh blueberries (1 cup = 16 T, 1 T per pancake) or 1 cup frozen blueberries, preferably wild, rinsed and dried (1 cup = 16 T, 1 T per pancake)
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add 1 t freshly grated lemon zest (zest from 1 lemon)
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1 large egg
Instructions
- Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
- Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- Whisk egg and melted butter into milk until combined.
- Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
- Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
- Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
- Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
- Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.