Who doesn’t love a little breakfast in bed? Especially pancakes! Lemon blueberry is one of my most beloved
flavour combinations, and perfect for a sunny morning.
These fluffy pancakes are made with buttermilk, making for a classic stack.
Yield 8 Pancakes
Mis en Place
30 g Unsalted Butter Melted
140 g All Purpose Flour
30 g Sugar
5 g Baking Powder
2.5 g Baking Soda
2 g Salt
200 g Buttermilk
5 g Vanilla Extract
Zest of 1 Lemon
120 g Blueberries
In a large mixing bowl, sift flour, baking powder, baking soda, and salt.
In a second bowl, whisk egg with buttermilk and vanilla extract, lemon zest.
Add melted butter, then whisk in sugar.
Add dry mixture to wet, in two stages.
Whisk lightly just to combine. The batter should have some lumps.
Fold in blueberries with a spatula.
*If you have 10 min to spare, let batter rest to thicken slightly.
Heat a good non-stick pan.
Here’s the trick! Do not grease the pan with butter.
My hubby is in charge of the cooking and he believes you get the best even colour on the pancakes this way.
Once hot, ladle and spread desired amount of batter.
Cook until bubbles begin to form and the edges start to look dry.
Flip and cook other side until cooked through.
*You can keep pancakes warm in a 170 degree oven until you have finished
cooking all pancakes.
Serve pancakes with additional blueberries and your favourite topping.
I personally love lemon curd and maple syrup.
My hubby prefers a pad of butter and syrup!