Breakfast: Blueberry Pancakes

This recipe is from Cook's Illustrated. Waaay better than Bisquick!

Ingredients:
2 cups buttermilk (or 2 cups milk and 1 tablespoon lemon juice)
2 cups 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
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried

Instructions:
1. If you don't have buttermilk, 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 overmix.
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 a skillet; sprinkle 1 tablespoon blueberries over each pancake.
4. Cook pancakes until large bubbles begin to appear, about 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, about 1 to 1.5 minutes longer. Serve immediately and repeat with remaining batter.