Lemon Blueberry Pancakes
Lemon zest and buttermilk give these blueberry pancakes a bright, tangy edge that plain syrup-and-butter stacks lack. The recipe uses bleached flour for a tender crumb and frozen berries sprinkled onto each pancake after it hits the pan, so they stay whole instead of streaking the batter purple. The batter comes together in one bowl and a measuring cup, and the recipe doubles easily for a crowd.
Instructions
Set a large non-stick skillet or griddle over low heat while you prepare the batter, so the pan heats gently and evenly.
In a medium bowl, mix the flour, sugar, salt, baking powder and baking soda. Whisk the lemon zest into the dry ingredients.
Warm the buttermilk and milk together in a 2-cup glass measuring cup in the microwave for 20 to 30 seconds, just until they reach room temperature. Whisk in the egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and whisk until just combined. Return the batter to the measuring cup and, if needed, stir in a teaspoon or two of water until it is thick but still pourable.
Raise the heat to medium and brush the pan generously with oil. When the oil shimmers but before it smokes, pour in the batter about ¼ cup at a time, working in batches so the pancakes do not crowd each other.
Scatter about 2 tablespoons of frozen blueberries over the uncooked side of each pancake as it cooks. When the bottoms are golden brown and the tops start to bubble, after 2 to 3 minutes, flip them.
Cook until the second side is golden brown. Brush the pan with more oil between batches, and serve the pancakes hot.
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