• 1 Tbsp lemon juice
• 2 cups milk or 2 cups buttermilk w.o lemon juice
• 2 cups (10 oz.) unbleached flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 3 Tbsp unsalted butter - melted and cooled slightly
• 1-2 tsp vegetable oil
• 1 cup fresh blueberries (alternative frozen blueberries)

1. If using regular milk mix with lemon juice in liquids bowl and set aside to thicken while preparing other ingredients.
2. Whisk flour, sugar, baking powder, baking soda, and salt in medium dry bowl.
3. Whisk egg and melted butter into milk and combine. Make well in center of dry ingredients in bowl; pour in liquid mixture and stir together very gently until just combined. Do not overmix.
4. Heat 12“ nonstick skillet or griddle over medium heat. Add 1 tsp oil and brush to coat bottom. Pour 1/4 cup batter into 3 spots on surface and sprinkle 1 Tbsp blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Flip and cook until golden brown on second side, 1 to 1 1/2 min. longer.

Serves: 4      Total cook time: 4 min. per batch
Source: Cook's Illustrated Jul/Aug 2003