Blueberry Pancakes

Name: Blueberry Pancakes
Ingredients: 1 tablespoon juice from 1 lemon; 2 cups milk; 2 cups (10 ounces) unbleached all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; teaspoon baking soda; teaspoon salt; 1 large egg; 3 tablespoons unsalted butter, melted and cooled slightly; 1 to 2 teaspoons vegetable oil; 1 cup fresh or frozen blueberries, preferably wild, rinsed and dried

11 ingredients

1 steps

Ingredients

1 tablespoon juice from 1 lemon
2 cups milk
2 cups (10 ounces) unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried

Directions

1

{"0":"1. Whisk the lemon juice and milk 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 in a medium bowl to combine.","2":"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.","4":"3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour cup batter onto three spots on the skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook the pancakes until large bubbles begin to appear, 1 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on second side, 1 to 1 minutes longer. Serve immediately, and repeat with the remaining batter, using the remaining vegetable oil only if necessary.","6":"one of the secrets is to add a little of the milk first.","8":"do two things to enhance pancakes","9":"add a little vanilla, And also make sure you flip them as soon as the bubbles form on top"}