Lemon-Blueberry Pancakes

Name: Lemon-Blueberry Pancakes
Yield: 1
Ingredients: 1 tsp. grated lemon zest; Basic Buttermilk Pancakes mixture; 2 1/2 c. fresh or frozen blueberries; lemon or blueberry syrup; 1 1/2 c. maple syrup

By Kim HaasarudPublished: Dec 26, 2012

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Start with our recipe for Basic Buttermilk Pancakes, then add tart lemon and sweet blueberries for an irresistible flavor combination.

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Ingredients

Directions

1. Step 1Add grated lemon zest to the buttermilk mixture. Stir blueberries into batter.
2. Step 2Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
3. Step 3Serve with a squeeze of lemon or blueberry syrup: Just heat maple syrup in a saucepan with 1 cup fresh or frozen blueberries.