Makes sixteen 4-inch pancakes, serving 4 to 6
1 tablespoon zest from one lemon
1 tablespoon lemon juice from 1 lemon
2 cups milk
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter , melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
- Use a microplane grater to remove the zest from one medium to large lemon. Separate the zest into two equal parts.
- 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, salt, and half of the zest in medium bowl to combine.
- Melt butter and add zest in a small pan over low heat.
- Add melted butter to the milk. Stir gently until the butter is well mixed into the milk. Whisk egg into milk and melted butter 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 over mix. Allow batter to stand for 15 minutes
- Heat oven to 200 degrees. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
Place the cooked pancakes onto a serving platter, and put on the lower rack of the heated oven. When all the pancakes are cooked, bring serving platter to table.
It’s amazing how such a simple thing as a plate of pancakes can be so satisfying and so comforting.