pancakes for a crowd

This past weekend, our house expanded from holding two people to 12.  We had a bunch of family down to visit, some stayed overnight and it was basically one big party.  So fun!  I did make them all pancakes from scratch on Friday morning, and at my mom's request I'm typing out the recipe on here (since you have to sign up to see some of the recipes on ATK).  I fully support offering not only plain and blueberry pancakes, but also chocolate chip.

Blueberry Pancakes 
(adapted from America's Test Kitchen - makes about sixteen 4-inch pancakes)

2 c. milk
1 T. lemon juice
2 c. unbleached all-purpose flour
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 large egg
2 T. butter, melted and slightly cooled
1-2 t. vegetable oil
1 c. fresh or frozen blueberries, rinsed and dried

1. Whisk the milk and lemon juice together in a medium bowl; set aside to thicken while preparing the other ingredients.  Whisk the flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
2. 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.
3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 t. of the oil and brush to coat the skillet bottom evenly.  Pour 1/4 c. batter onto three spots on the skillet; sprinkle with blueberries.  Cook until large bubbles appear, 1 1/2 to 2 minutes.  Using a thin-bladed spatula, flip the pancakes and cook 1 to 1 1/2 minutes longer.  Repeat with remaining batter, using more vegetable oil when necessary.

After eating our fill, we took everyone down to the Children's Museum, served up a big dinner around our table, and then hung out on the porch.