Blueberry Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon fresh lemon juice
• 2 cups milk
• 2 cups unbleached all-purpose flour (10 ounces)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons vegetable oil
• 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)
• add 1 t freshly grated lemon zest (zest from 1 lemon)
• add 1/2 c. chopped pecans
• add 1/2 t. ground cinnamon

Recipe

• 1 whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
• 2 whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
• 3 whisk egg and melted butter into milk until combined.
• 4 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.
• 5 heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
• 6 pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
• 7 cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
• 8 using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
• 9 serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.