Better Blueberry Pancakes

This was from Cook's Illustrated, and I've been wanting to try it for a while, since I haven't been that happy with pancakes from the Joy of Cooking (they're a little rubbery, and don't cook evenly in my cast iron pan). Cook's Illustrated isn't freely available online, but I found the recipe on someone's random food blog via Google.

The pancakes were pretty good, though they didn't cook as evenly as I would have liked either. Much more tender that Joy's, but I'm not sure I see the point of sprinkling the blueberries on after the pancake hits the skillet. I'm not afraid of swirly blue batter. They would probably cook better in a big teflon pan, but we don't have one these days.

Ingredients
1 tbl. lemon juice from 1 lemon
2 cups milk
2 cups unbleached all-purpose flour (10 ounces)
2 tbl. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1 large egg
3 tbl. unsalted butter , melted and cooled slightly
2 tsp. vegetable oil
1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried

Preparation

1. 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 over mix.
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 skillet; 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 golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.