Pancakes from Scratch

We've made these and they're really good. I prefer them to Bisquick, Tommy doesn't. Good to have options though!

Light and Fluffy Pancakes

• 1 tablespoon juice from 1 lemon
• 2 cups whole milk
• 2 cups (10 ounces) unbleached all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1-2 teaspoons vegetable oil

Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.

Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.

Heat a 12 in. nonstick skillet over medium heat (I always use my trusty griddle) for 3-5 minutes; add 1 tsp oil (more for a griddle. Just eyeball it). and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on the skillet. Cook pancakes until large bubbled being to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes until golden brown on the second side, 1 1/2 to 2 minutes longer. Serve immediately. Repeat with remaining batter, using the remaining vegetable oil only if necessary. 

For a delicious blueberry version:

Have ready 1 cup fresh or frozen blueberries, preferably wild, rinsed and dried. Follow the recipe for Light and Fluffy Pancakes. Sprinkle 1 tablespoon blueberries over each pancake just after pouring batter into the pan.