3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or frozen blueberries, rinsed and dried
Instructions
{If you aren't going to serve the pancakes until you've cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}
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 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Top each pancake with about 1 tablespoon of 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. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.
Originally Submitted
1/4/2012
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