Photo: Cristina Ferrare
If you live in a region where fresh blueberries are not in season, you can use frozen blueberries. Make sure to rinse them in cool water until the water runs clear, then lay them on a paper towel and very gently pat them to dry so you don't break them open.

Makes 10 to 12 pancakes


  • 1 cup fresh blueberries, set aside
  • 2 cups whole milk
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. melted butter, cooled
  • 1 egg, lightly beaten
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • 2 Tbsp. sugar
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • 2 Tbsp. vegetable oil


Preheat oven to 200°.

In a medium bowl whisk together milk, lemon juice, butter and egg until combined well. In a separate medium bowl whisk together the flour, salt, sugar, baking soda, baking powder.

Heat the skillet on medium low heat. Pour the wet ingredients into the dry and whisk gently just until combined. The batter will be lumpy with some flour still showing. (It will disappear while it's cooking.) Don't overmix, or your pancakes will be flat and rubbery pancakes.

Pour 1 tablespoon of oil into the skillet and use a paper towel to spread it all over the bottom. Pour ¼ cup batter into the middle of the pan. After 1 minute sprinkle 8 to 10 blueberries on top. After 30 seconds flip over using a metal spatula and cook for 1 minute more. Remove from skillet and place on the baking sheet a put into the oven while you make the rest, adding more oil as needed.


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