Blueberry Lemon Pancakes
These are so moist, tender, and fluffy. The lemon is subtle but brightly flavorful. The blueberries make the cakes sweet enough that you don’t even really need maple syrup, but since I would never steer someone away from the stuff, pour it on! Also, I have made this loose pancake recipe with all whole-wheat flour before with good results. Enjoy!!
Total Steps
6
Ingredients
11
Tools Needed
4
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http://asoutherngrace.blogspot.com/2008/11/magic-words.htmlIngredients
- 1/2 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- dash salt
- 1/2 cup buttermilk
- 1 egg egg
- 2 teaspoons lemon zest
- 1/2 cup wild blueberries
- blueberries(optional)
- maple syrup(optional)
Instructions
Step 1
In a medium bowl, <a href="/3CYMY2D7">whisk </a><a href="/RF7SRX43">dry </a>ingredients: flour, sugar, <a href="/HF7TLMS7">baking powder,</a> <a href="/RNT367Z2">baking </a>soda, and <a href="/DPSVTKVY">salt.</a>
Step 2
In a larger bowl, <a href="/3CYMY2D7">whisk </a>the egg with the buttermilk and lemon <a href="/VK4NCZQ8">zest.</a>
Step 3
<a href="/DRM2WPZ4">Stir </a><a href="/RF7SRX43">dry </a>ingredients into egg/milk mixture until combined. There will be a few clumps remaining.
Step 4
<a href="/8M4FMXQ6">Fold </a>in the blueberries and let batter sit for 3 minutes.
Step 5
<a href="/NX588QBK">Spoon </a>¼ cup batter for each pancake onto a greased pan or griddle set over medium <a href="/XZFHRHHF">heat. </a>Cook for about 2-3 minutes per side, or until bubbles begin to form around the edges of the pancake.
Step 6
<a href="/Y6MVNCHX">Serve </a>with more blueberries and maple syrup if desired.