Wednesday, October 12, 2011

Blueberry Pancakes


1 tablespoon lemon juice
2 cups milk
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
cooking spray
fresh blueberries 

Whisk the lemon juice and milk together in a measuring cup. Set aside while you prepare the other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.)

In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Add the egg and melted butter to the milk and whisk to combine. Add the dry ingredients to the wet and whisk gently just until combined (the batter will be lumpy, that's fine).

Heat a skillet on medium. (Too hot pans can both burn the edges and keep the insides runny. Keep the heat on medium. Your patience will be rewarded!)

Spray the skillet with cooking spray.   Use a 1/4 cup measure to portion the batter into the skillet. Top each pancake with blueberries. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding mroe cooking spray to the skillet if necessary.
 *If not serving immediately, transfer the pancakes to the wire rack in the oven, preheated to 200 degrees.

Source: Cooks Illustrated
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