Pancakes (ATK)

By IUPUI95

Ingredients

• 2 cups milk
• 1 tablespoon lemon juice
• 2 cups AP flour
• 2 tablespoons 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 oil
• 1 cup fresh or frozen blueberries, preferably wild, rinsed and dried

Preparation

Step 1

1) Whisk the milk and lemon juice together 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 together in a medium bowl.

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.

3) Heat a 12" nonstick skillet over medium heat for 3-5 minuted; add 1 tsp of the oil and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto three spots on the skillet; sprinkle 1 tbs of the blueberries over each pancake. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin bladed spatula, flip the pancakes and cook until golden brown on the second side, 1 to 1 1/2 minutes longer. Serve and repeat with the remaining batter, using the remaining 1 tsp of vegetable oil if necessary.