Blueberry Pancakes

Blueberry Pancakes
Yield
4to 6 servings
Yield
4to 6 servings
Blueberry Pancakes
Yield
4to 6 servings
Yield
4to 6 servings
Ingredients
  • 1tablespoon lemon juicefrom 1 lemon
  • 2cups milk
  • 2cups flour
  • 2tablespoons sugar
  • 2tablespoons baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon fine salt
  • 1large egg
  • 3tablespoons buttermelted and cooled slightly
  • 2teaspoons vegetable oil
  • 1cup blueberriesfresh or frozen (rinsed and dried)
Yield:
Instructions
  1. In a medium bowl, whisk lemon juice and milk; 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 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 OVERMIX.
  3. On a medium griddle surface Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Using a ladle, pour 2 ounces of 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.