Lemon and blueberry is one of my favourite taste combinations. Here it joins an easy buttermilk pancake recipe to make a delicious breakfast treat.
These pancakes are amazing. They are so soft and fluffy, they might throw you for a loop because they’re not quite like the typical pancakes: they are almost like a souffle. They are so insanely delicious, however, you will find yourself craving them at all hours.
Lemon Blueberry Buttermilk Pancakes
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
pinch of salt
2 large eggs, beaten
zest from one very large or two small lemons
3 cups buttermilk
4 tablespoons unsalted butter, melted
1 1/2 cups blueberries, frozen or fresh<
Additional butter for grill
Preheat griddle on medium low heat.
In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
In a separate bowl, mix together eggs, zest, buttermilk, and melted butter. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy.
Grease hot grill with butter. Place large spoonful of batter onto grill. Top each pancake with 8-12 blueberries, then dot the top of each blueberry with a bit of batter to prevent the pancake from sticking to the grill after you flip it. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
Serve with pure maple syrup.