Lemon-Cornmeal Blueberry Pancakes

Name: Lemon-Cornmeal Blueberry Pancakes
Yield: Serves 4 to 6 (Makes sixteen 4-inch pancakes)
Ingredients: 1 tablespoon, lemon juice from 1 lemon; 2 cups, milk; 2 teaspoons, grated lemon zest; 1 cup, unbleached all-purpose flour (5 ounces); 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

Main Courses
Fruit
Breakfast & Brunch

Appears in Cook's Illustrated July/August 2003

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

SERVES 4 to 6 (Makes sixteen 4-inch pancakes)

TIME 45 minutes

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