Lemon-Cornmeal Blueberry Pancakes | America's Test Kitchen

Ingredients

• 1 tablespoon lemon juice from 1 lemon
• 2 cups milk
• 2 teaspoons grated lemon zest
• 1 cup unbleached all-purpose flour (5 ounces/142 grams)
• 1 1/2 cups yellow cornmeal (preferably stoneground)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 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