Blueberry Pancakes

2 cups unbleached all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 cups buttermilk (or 2 cups milk whisked together with 1 tablespoon lemon juice)
2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, rinsed and dried

Whisk together flour, sugar, baking powder, baking soda, and salt, in a medium bowl to blend.

Whisk egg and melted butter into buttermilk (or milk mixture) until combined.  Make a well in the center of the dry ingredients; pour in the liquid mixture and whisk very gently until just combined (a few lumps should remain).  Do not over-mix.

Heat 12-inch cast iron (or nonstick) skillet over medium heat for 3 or so minutes.  Add 1 teaspoon oil and brush to coat skillet bottom evenly.  Pour 1/4 cup batter onto 3 spots on the skillet; sprinkle 1 tablespoon blueberries over each pancake.  Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.  Using a thin, wide spatula, flip pancakes and cook until golden brown on a second side, 1 to 1 1/2 minutes longer.  Serve immediately and repeat with remaining batter, using remaining vegetable oil only if necessary.

Makes 4 to 6 servings.


From Cooks Illustrated, July 2003