Recipe by swissms
From Cook's Illustrated. 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 of buttermilk instead of the milk and lemon juice. 1 cup blueberries = 16 T, 1 T per pancake. If you like more blueberries, as my husband does, double the quantity of blueberries and use 6-8 blueberries per pancake. Also, I use a 1/3 cup measure to get slightly larger pancakes.
Top Review by Boomette
I added lemon zest and it gave a great taste to the pancakes. The consistency was perfect. Not too liquid, not too thick. I used canola oil in the pancake batter instead of butter. I used frozen blueberries that I didn't thaw or rinse. It was still great. Thanks Swissms :) Made for Zaar Star Game
- 1 tablespoon fresh lemon juice
- 2 cups milk
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon table salt
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons vegetable oil
- 1 cup fresh blueberries (1 cup = 16 T, 1 T per pancake) or 1 cup frozen blueberries, preferably wild, rinsed and dried (1 cup = 16 T, 1 T per pancake)
- add 1 t freshly grated lemon zest (zest from 1 lemon)
- add 1/2 c. chopped pecans
- add 1/2 t. ground cinnamon
Directions See How It's Made
- 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.