Blueberry Pancakes (America's Test Kitchen)
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(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
- 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.
- 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.
- 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.
- Slightly better with buttermilk.
This recipe is a personal recipe added by Schwacho and has not been tested or endorsed by MyRecipes.
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