1 tablespoon lemon juice
2 cups milk (or 2 cups buttermilk in place of the milk and lemon juice)
2 cups unbleached all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, rinsed and dried
If you can’t get fresh blueberries, frozen ones will work. Rinse them until the water runs clear and dry on a paper towel lined plate to prevent the blueberries from bleeding into the batter.
In a large measuring cup, whisk lemon juice and milk together. Set aside to thicken. In a medium bowl, whisk flour, sugar, baking powder, baking soda and salt to combine.
In a small bowl, whisk together the egg and butter until combined. Make a well in the center of the dry ingredients and pour in the milk mixture. Whisk very gently until just combined. Do not over mix, as this will make your batter tough. A few lumps should remain.
Heat a medium nonstick skillet over medium heat for 3-5 minutes. Add 1 teaspoon of oil and swirl to evenly coat the bottom. Using a ¼ cup measure, add three pancakes to the skillet. Sprinkle about a tablespoon of blueberries over each one. Cook until large bubbles appear on the pancakes, about 2 minutes. Flip using a thin spatula and continue cooking on the other side until golden brown, about an additional minute. Serve immediately. Repeat with remaining batter, using remaining vegetable oil only if necessary.