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[edit] Ingredients
Dry Ingredients |
|
2 |
cups of all purpose flour |
½ |
cup sugar |
1 ½ |
teaspoons baking powder |
½ |
teaspoon baking soda |
pinch of salt |
|
Wet Ingredients |
|
1 |
cup of buttermilk |
2 |
|
¼ |
cup vegetable oil |
¾ |
cup of water |
finely grated zest of 1 lemon |
|
finely grated zest |
[edit] Preparation
Step 1 |
Preheat a griddle or large frying pan to about 350 degrees F. |
Step 2 |
In a large bowl, mix together all the dry ingredients. In a second large bowl, whisk together all the wet ingredients and the lemon zest. With a rubber spatula, fold in the dry ingredients into the wet ingredients until completely incorporated. If the batter is too stiff add a bit more water. Ladle batter onto the hot griddle ( I like to use a half cup measure) then drop as many blueberries as you like onto the pancakes. Turn pancakes to bake on the other side when bubbles stop breaking on the surface, and the edges of the pancakes are no longer wet looking. Serve with butter and maple syrup. |
[edit] About Lemon Blueberry Pancakes
I've been making pancakes for many years and this recipe evolved over time.
My guests rave about this one.
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Another nice variation is to warm the zest of 1 orange, a tablespoon of butter and a cup of maple syrup in a pan then pour the mixture into a little cream pitcher to serve with these pancakes