Lemon-Cornmeal Blueberry Pancakes | America's Test Kitchen

Name: Lemon-Cornmeal Blueberry Pancakes | America's Test Kitchen
Total time: 45 min
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

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Tired of tough, tasteless, blue-gray pancakes? For fluffy, flavorful blueberry pancakes year-round, use frozen wild blueberries and a light hand when mixing.

Keywords

Main Courses
Fruit
Breakfast & Brunch

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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