The other day, I was trying to figure out why I rarely make pancakes and then it hit me. It was like being back in my friend’s kitchen and his mother was making her “famous” pancakes. It was her “famous” pancakes that scarred me. Now, I was young, didn’t really have anything to compare to but I knew that tough, chewy, bland and rubbery was not right. Sadly, my friend’s mother isn’t the only one that commits this crime..
During a visit in San Francisco, my cousin and her husband made me some incredible scones that were from Cook’s Illustrated. This recipe comes from Cook’s Illustrated and it’s my go to recipe for pancakes.
1 TBs. lemon juice from 1 lemon
2 cups milk
2 cups unbleached all-purpose flour (10 ounces)
2 TBs. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1 large egg
3 TBs. unsalted butter , melted and cooled slightly
2 tsp. vegetable oil
1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.