Way back in the July/August 2003 issue Cook's Illustrated managed to perfect the blueberry pancake. You won't need to try any other recipe, I promise. My variation on the recipe accommodates my husband's lactose intolerance. Substitute vegetable oil for the butter, and use lactose free milk instead of regular milk.
- 1 tablespoon juice from 1 lemon
- 2 cups milk
- 2 cups (10 ounces) unbleached 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 slightly cooled
- 1-2 teaspoons vegetable oil
- 1 cup fresh or frozen blueberries, preferable wild, rinsed and dried (if using frozen, it will prevent "bleeding")
1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
2. 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 (a few lumps should remain). Do not overmix.
3. Heat 12-inch nonstick skillet over medium heat; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour desired amount of batter onto skillet. Cook pancakes until large bubbles begin to appear, 1-1/2 to 2 minutes. Flip pancakes until golden brown on second side, 1-1/2 to 2 minutes longer. Repeat with remaining batter and serve immediately, or keep in a 200 degree oven until ready to serve.