Blueberry Pancakes

1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven. Whisk milk and lemon juice together in large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl.
2. Add egg and melted butter to milk mixture and whisk until combined. Make well in center of dry ingredients; pour in milk mixture and whisk very gently until just combined (few lumps should remain). Do not overmix.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using 1⁄4-cup measure, portion batter into pan in 4 places. 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 second side is golden brown, 1 to 1-1⁄2 minutes longer. Serve pancakes immediately or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

LEMON-CORNMEAL BLUEBERRY PANCAKES
Add 2 teaspoons grated lemon zest to milk along with lemon juice and substitute 1-1⁄2 cups stone-ground yellow cornmeal for 1 cup flour.