Today is National Pancake Day so I thought I’d share my absolute favorite pancake recipe: Lemon Blueberry Pancakes. I’m making this for the kids tonight. It is easy, delicious and takes no time at all to make. It has the blueberries IN the pancakes versus that blueberry goo that some serve on top. Serve with REAL maple syrup (no high fructose corn syrup please), bacon or breakfast sausage. Why not have breakfast for dinner?
Helpful hint: I like to use Trader Joe’s Frozen Wild Blueberries. They are tiny, extra flavorful and because they are frozen, they hold together nicely when cooked and don’t bleed out the blue color in the pancake.
This makes about 12 good sized pancakes. Doubles very easily. Pancakes also freeze wonderfully.
- 2 tablespoon grated lemon zest
- 2 eggs
- 1 1/2 cups of milk
- 1/3 cup of packed brown sugar, preferably dark
- 1/2 cup melted unsalted butter
- 1 1/2 cups of all-purpose flower
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups of blueberries
In a bowl whisk the egg and then add the zest, milk, brown sugar and melted butter. Stir well. Then, in a separate bowl, add the remaining ingredients, except the blueberries. Add the liquid mixture to the dry and stir until just combined. Fold in the blueberries.
Heat a skillet on medium high heat until drops of water scatters on the heated surface. Brush on some melted butter and a bit of oil on the skillet. Pour the batter on the skillet in 1/3 cup increments. Cook approximately 2 minutes per side, or until golden brown on both sides. Keep pancakes warm on a plate in the oven until served. Accompany the pancakes with maple syrup.
Image via Wikimedia Commons