MAKES SIXTEEN 4-INCH PANCAKES, SERVING 4 TO 6
The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. To make sure frozen blueberries don’t bleed, rinse them under cool water in a fine-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. Serve with warm maple syrup. See the sidebar that follows the recipe.
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2 |
cups whole milk |
|
1 |
tablespoon fresh lemon juice |
|
2 |
cups (10 ounces) all-purpose flour |
|
2 |
tablespoons sugar |
|
2 |
teaspoons baking powder |
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½ |
teaspoon baking soda |
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½ |
teaspoon salt |
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1 |
large egg |
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3 |
tablespoons unsalted butter, melted and cooled |
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1–2 |
teaspoons vegetable oil |
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5 |
ounces (1 cup) fresh or frozen blueberries, rinsed and dried |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven. Whisk milk and lemon juice together in large measuring cup. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl.
2. Add egg and melted butter to milk mixture and whisk until combined. Make well in center of dry ingredients; pour in milk mixture and whisk very gently until just combined (few lumps should remain). Do not overmix.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼-cup measure, portion batter into pan in 4 places. Sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1½ to 2 minutes. Using thin, wide spatula, flip pancakes and cook until second side is golden brown, 1 to 1½ minutes longer. Serve pancakes immediately or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.