Blueberry Pancakes (America's Test Kitchen) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 tablespoon(s) lemon juice |
2 cup(s) milk |
2 cup(s) unbleached flour 10 oz |
2 tablespoon(s) granulated sugar |
2 teaspoon(s) baking powder |
0 1/2 teaspoon(s) baking soda |
0 1/2 teaspoon(s) salt |
1 egg, large |
3 tablespoon(s) butter, unsalted melted |
2 teaspoon(s) vegetable oil |
1 cup(s) blueberries, fresh or frozen rinsed and dried |
Directions:
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 over mix.
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, 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.
4. Slightly better with buttermilk.
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