Ingredients

1 tablespoon juice from 1 lemon

2 cups milk

2 cups (10 ounces) unbleached all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

teaspoon baking soda

teaspoon salt

1 large egg

3 tablespoons unsalted butter, melted and cooled slightly

1 to 2 teaspoons vegetable oil

1 cup fresh or frozen blueberries, preferably wild, rinsed and dried

Preparation

  1. 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.

  2. 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.

  3. 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 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 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on second side, 1 to 1 minutes longer. Serve immediately, and repeat with the remaining batter, using the remaining vegetable oil only if necessary.

one of the secrets is to add a little of the milk first.

do two things to enhance pancakes add a little vanilla, And also make sure you flip them as soon as the bubbles form on top