MAKES ABOUT SIXTEEN 4-INCH PANCAKES, SERVING 4 TO 6
To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, and 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. To keep pancakes warm while cooking the remaining batter, hold them in a 200-degree oven on a greased rack set over a baking sheet.
2 |
cups milk (see note) |
1 |
tablespoon juice from 1 lemon (see note) |
2 |
cups (10 ounces) unbleached all-purpose flour |
2 |
tablespoons sugar |
2 |
teaspoons baking powder |
½ |
teaspoon baking soda |
½ |
teaspoon table 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 the milk and lemon juice together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon of the oil and brush to coat the skillet bottom evenly. Pour ¼ cup batter onto three spots on the skillet; sprinkle 1 tablespoon of the blueberries over each pancake. Cook the pancakes until large bubbles begin to appear, 1½ to 2 minutes. Using a thin-bladed spatula, flip the pancakes and cook until golden brown on the second side, 1 to 1½ minutes longer. Serve and repeat with the remaining batter, using the remaining 1 teaspoon vegetable oil if necessary.