Blueberry Pancakes

Recipe by swissms
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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