Lemon Blueberry Pancakes (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour
02 -
3 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
4 tablespoon granulated sugar
05 -
1 cup buttermilk
06 -
¾ cup milk (2% or whole)
07 -
2 eggs (large)
08 -
¼ cup butter, melted but not very hot
09 -
2 teaspoon lemon zest
10 -
1 teaspoon lemon extract
11 -
1.5 cups blueberries (preferably fresh, frozen can be used but have to be thawed)
# Instructions:
01 -
In a mixing bowl, whisk together flour, baking powder, baking soda, sugar.
02 -
Add buttermilk, milk and eggs, butter, lemon zest, lemon extract and mix until just combined. The batter will be very thick and chunky. Don't over-mix!
03 -
Keep aside and let the batter sit at room temperature for 3-4 minutes. This makes the pancakes very fluffy.
04 -
Heat a griddle or a nonstick pan over medium heat and spray some oil.
05 -
Pour ¼ cup batter on the hot pan. Use a spatula or the back of a spoon to spread out the bitter slightly into a round shape.
06 -
Sprinkle some blueberries on top of each pancake. Note: Instead of sprinkling blueberries on top, you can also stir them into the batter. Make sure to fold them in gently so that they don't pop and discolor the batter.
07 -
When the top and sides become bubbly, flip and cook the other side until golden brown. Do not flip again!
08 -
Serve warm with maple syrup or blueberry pie filling. Enjoy!
# Notes:
01 -
For extra fluffy pancakes, let the batter rest for 3-4 minutes before cooking.
02 -
You can add blueberries directly to the batter instead of sprinkling on top, but fold them in gently to avoid breaking them.