Ingredients:
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Directions:
Whisk the lemon juice and milk 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 in a medium bowl to combine.
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.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour ¼ cup batter onto three spots on the skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook the pancakes until large bubbles begin to appear, 1 ½ to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on second side, 1 to 1 ½ minutes longer. Serve immediately, and repeat with the remaining batter, using the remaining vegetable oil only if necessary. |
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