BLUEBERRY PANCAKES (COOKS ILLUSTRATED)

BLUEBERRY PANCAKES (COOKS ILLUSTRATED) image

Number Of Ingredients 11

1 tablespoon juice from 1 lemon
2 cups milk
2 cups (10 ounces) unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried (see note)

Steps:

1. 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. 2. Whisk egg and melted butter into milk until combined. Make a well in the center of the dry ingredients bowl; pour in milk mixture and whisk very gently until just combined. Do not overmix! 3. Heat 12" nonstick skillet over medium heat for 3-5 minutes. Add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Sprinkle 1 tablespoon blueberries over the top of each pancake. Cook pancakes until large bubbles start to appear, 1.5 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1.5 to 2 minutes longer. Serve immediately and repeat with remaining batter, using remaining vegetable oil only if necessary. VARIATION: Lemon-Cornmeal Blueberry Pancakes: Follow the recipe for Blueberry Pancakes, adding 2 teaspoons grated lemon zest to milk along with lemon juice, and substituting 1.5 cups stoneground yellow cornmeal for 1 cup flour.