Blueberry Pancakes

This is another favorite from Cook's Ilustrated. When fresh blueberries aren’t in season, bananas are a great alternative.

 Prep time: 10 minutes

Total time: 30 minutes

 Serves: 6

1 T lemon juice (fresh if at all possible – TIP: when you have extra lemons around the house, juice them into ice cube trays and freeze.  Once frozen, place into a freezer bag and you’ll never have to use that wacky plastic lemon)

2 C milk

2 C flour

2 T sugar

2 T baking powder

½ t baking soda

½ t salt

1 large egg

3 T unsalted butter, melted and cooled slightly

1-2 t vegetable oil

1 C fresh blueberries, rinsed and dried

Whisk lemon juice and milk in a medium bowl or large measuring cup.

Whisk flour, sugar, baking powder, baking soda and salt in medium bowl to combine

Make well in center of dry ingredients bowl. Pour in milk mixture and whisk very gently until combined (see if you can do it in less than 10 strokes). A few lumps should remain.

Heat a 12” skillet over medium heat for 3-5 minutes. Add 1t of oil and brush to coat skillet bottom evenly. Pour ¼ C batter onto 3 spots on skillet. Sprinkle 1 T blueberries over each pancake.

Cook pancakes until large bubbles begin to appear (1½ -2 minutes). Using thin, wide spatula, flip pancakes and cook until golden brown on second side (1-1½ minutes). Serve immediately and repeat with remaining batter.Serve with warmed syrup (the good stuff – no crazy bottles shaped like old ladies!)