Blueberry Lemon Pancakes

Photo: Andie Mitchell

Ingredients

1/2 cup flour

1 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

salt

1/2 cup buttermilk

1 egg

2 teaspoons lemon zest

1/2 cup wild blueberries

Preparation

In a medium bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a larger bowl, whisk the egg with the buttermilk and lemon zest.

Stir dry ingredients into egg/milk mixture until combined. There will be a few clumps remaining.

Fold in the blueberries and let batter sit for 3 minutes.

Spoon ¼ cup batter for each pancake onto a greased pan or griddle set over medium heat. Cook for about 2-3 minutes per side, or until bubbles begin to form around the edges of the pancake.

Serve with more blueberries and maple syrup if desired.

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About

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!!