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These pancakes are light, fluffy, moist and full of lemony flavor, along with plump blueberries.  I buy baskets of ripe blueberries at the farmers markets in the summertime and freeze them for later use.  If using frozen blueberries, there is no need to defrost them before using in this recipe.   I cook these pancakes in a cast iron skillet.  I make them one at a time using 1/2 cup of batter for each one.

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
1 Tablespoon Meyer lemon zest
1 large egg, slightly beaten
1 1/2 cups buttermilk
1 Tablespoon Meyer lemon juice
2 Tablespoons melted butter, plus more for the pan
1/2 cup blueberries

Topping:
1/2 cup blueberries
1/4 cup sugar
1 Tablespoon Meyer lemon juice
Zest from 1 Meyer lemon

You will also need:
Medium mixing bowl
Whisk
Cast iron skillet
Metal spatula
Ovenproof plate
Small pot
Brush for butter

Instructions
Heat the oven to about 150 degrees Fahrenheit.  You will use the oven to keep the pancakes warm while you are making them.

Mix together the flour, baking powder, baking soda, salt, sugar and lemon zest.  Add the egg and mix slightly to combine.  Add the buttermilk, the lemon juice and the melted butter.  Stir just until all ingredients are moist.

Put enough melted butter in the skillet to coat the bottom.  Heat the skillet over medium high heat.  When the butter starts to sizzle, add 1/2 cup pancake batter.  Reduce the heat to medium and cook until bubbles form on the top – about 2-3 minutes.  Flip the pancake and cook on the other side for another 2-3 minutes until the pancake is cooked throughout.  Move the pancake from the skillet onto an oven-proof plate.  Place the plate in the heated oven so that the pancake stays warm.  Add more butter to the pan and repeat the process until all of the pancake batter is used.

Meanwhile, make the topping by heating the remaining blueberries, sugar, lemon juice and lemon zest over medium-high heat until they start to boil.  Reduce the heat to medium and cook for about 5 minutes until the mixture has a syrupy texture.  Stir or shake the pan gently so that the fruit remains intact.  Turn off the heat and keep warm.

When the pancakes are done, serve them along with the blueberry topping.  Add more butter to the top, if desired.

Makes five pancakes that are about 8 inches in diameter – enough for 2-3 people.

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