Ingredients

The following ingredients have 8 Servings
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • pinch salt
  • 2 large eggs (beaten)
  • 2 tbsps lemon zest (from one very large or two small lemons)
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter (melted)
  • 1 1/2 cups blueberries (frozen and thawed or fresh)
  • Additional butter for griddle

Instruction

  • Preheat griddle on medium low heat. Be sure the griddle is fully heated through before adding pancake batter.
  • 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. Use as much as your heart desires. 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. YUM!