Blueberry Pancakes
Source of Recipe
unknown
List of Ingredients
1 tablespoon lemon juice
2 cups milk
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter -- melted and cooled slightly
1 teaspoon vegetable oil (1-2 teaspoons)
1 cup blueberries -- rinsed and drained
Recipe
Whisk lemon juiice and milk in medium bowl; set aside to thicken while
preparing other ingredients. Whisk flour, sugar, baking powder, soda, and
salt in medium bowl to continue.
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. Do not overmix.
Heat a 12" skillet over medium heat 3-5 minutes; add 1 teaspoon oil and
brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots in
skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook
pancakes until large bubbles begin to appear, 1 1/2-2 minutes. Using
thin, wide spatula, flip pancakes and cook until golden brown on second
side, 1-1 1/2 minutes longer. Repeat with remaining batter, using
remaining vegetable oil only if necessary. Keep pancakes warm, while
cooking remaining batter.
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