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Breakfast

Blueberry Pancakes

Milk soured with lemon juice stands in for buttermilk, and the berries go on after the batter hits the skillet.

Not this recipe — add a photo of yours.Photo: Shisma (CC BY 4.0, via Wikimedia Commons)

Servings
6
Source
Cook's Magazine

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 tablespoon lemon juice
  • 2 cups milk
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 3 tablespoons butter, melted
  • 3 tablespoons vegetable oil
  • 2 cups fresh or frozen blueberries

Directions

  1. Whisk lemon juice and milk in a medium bowl; set aside to thicken while preparing other ingredients.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
  3. Whisk egg and melted butter into the milk mixture 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 over mix.
  4. Heat a 12 inch nonstick skillet over medium heat for 3-5 minutes. Add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour ¼ cup batter onto 3 spots on the skillet. Sprinkle 1 tablespoon blueberries over each pancake.
  5. Cook pancakes until large bubbles begin to appear. Flip pancakes and cook until golden brown.
  6. Serve and repeat with remaining batter.

Notes

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