- 1 Tbsp lemon juice
- 2 cups milk
- 2 tsp grated lemon zest
- 1 cup unbleached all-purpose flour (5 ounces)
- 1½ cups yellow cornmeal (preferably stoneground)
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 large egg
- 3 Tbsp unsalted butter, melted and cooled slightly
- 2 tsp vegetable oil
- 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
- Whisk lemon juice, milk, and zest in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- 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 over mix.
- 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. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Note: When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.
From Cook’s Illustrated, July 2003