This perennial breakfast favorite can also be made with lemon zest and cornmeal for a delicious variation to the more familiar version.
Makes about sixteen 4-inch pancakes, serving 4 to 6
When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel–lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.
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
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)
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 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. 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, 11/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 11/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Lemon-Cornmeal Blueberry Pancakes
Follow recipe for Blueberry Pancakes, adding 2 teaspoons grated lemon zest to milk along with lemon juice and substituting 11/2 cups stone-ground yellow cornmeal for 1 cup flour.