BREAKFAST - BLUEBERRY PANCAKES

Makes about 8 pancakes

1 cup fresh blueberries

1 cup (5 ounces) unbleached all-purpose flour

½ teaspoon grated lemon zest

2 teaspoons sugar

1 tablespoon stone-ground cornmeal

½ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

¾ cup buttermilk

¼ cup milk (plus 1 to 2 tablespoons more if the batter is too thick)

1 large egg, separated

2 tablespoons unsalted butter, melted

½ teaspoon vanilla extract

Vegetable oil for brushing griddle

In a small bowl, gently toss the blueberries and 2 teaspoons flour; set aside. 

In a large bowl, mix together the lemon zest and the remaining dry ingredients.  Pour the buttermilk and the milk into a 2-cup Pyrex measuring cup and whisk in the egg white.  Separately whisk together the egg yolk and the melted butter, and then combine with the other wet ingredients.  Add the wet ingredients to the dry ingredients and stir together with a rubber spatula until just mixed.  Carefully fold in the blueberries until evenly distributed throughout the batter.

Meanwhile, heat a griddle or large skillet over medium-high heat.  Brush the pan liberally with vegetable oil.  When water splashed on the surface sizzles, pour or ladle the batter, about ¼ cup at a time, onto the griddle, making certain not to overcrowd the pan.  When bubbles appear in the top of the pancake and the pancake bottoms are brown (this should take 2 to 3 minutes), carefully flip the pancakes over and cook until the remaining side has browned, 1 to 2 minutes longer.  Re-oil the skillet and repeat for the next batch of pancakes.  Serve hot. 

From American Classics by The Editors of Cook’s Illustrated Magazine.