Pancakes are a perfect comfort, really great with ingredients that everyone has in the kitchen. This lemon blueberry pancake is not difficult at all. The combination of the sour citrus and the sweet blueberries is absolute perfection. The citrus provides a nice counterbalance to the sweetness of the berries. For a brunch or special breakfast, serve these pancakes with hot, crispy bacon, a fruit salad, and some coffee and mimosas.
For a fancy touch, dust some powdered sugar on top of the pancakes once they are made. Sift your dry ingredients starting with all-purpose flour, a little sugar then baking powder, baking soda and a pinch of salt. Sift together all these ingredients then start mixing your wet ingredients to the dry ingredients. Pour your buttermilk in a jug then add in lemon juice and vegetable oil.
Break-in two eggs and you can put a little lemon zest then use a whisk to combine the wet ingredients until the mixture is consistent. Pour in the wet ingredients to the dry ingredients and start mixing the ingredients. It is important not to overmix this batter and a preferred method of mixing them is using a hand and nit an electric beater et your non-stick pan on medium heat.
Grease your pan with butter then drop a ladle full of batter into the pan and at this point, add your blueberries that way, you can evenly distribute them every pancake gata the same number of blueberries. If you were to add the blueberries into the batter, some would float to the top and some would sink to the bottom.
If the blueberry pancake is not your favorite, you could do this same step with chocolate chips and sliced bananas. Let your pancakes cook for about three to four minutes on each side.
- 2 cups (150 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tsp (6 g) baking powder
- ½ tsp (2.5 g) baking soda
- 1 pinch salt
- 1 ¾ cups (450 mL) buttermilk
- ¼ cup (60 mL) vegetable oil
- 2 large eggs
- 1 tsp (5 mL) finely grated lemon zest
- 2 cups (250 g) fresh blueberries
- Butter, for greasing the pan
- In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, oil, eggs and lemon zest.
- Add this to the dry mixture and whisk just until blended, but a few lumps are still visible.
- Preheat a griddle over medium-high heat and lightly grease the pan.
- Drop ladles of batter onto the skillet, fitting in as many as the pan fits without crowding.
- Sprinkle blueberries on top of each pancake, letting them sink gently into the batter without pressing.
- Cook the pancakes for 3-4 minutes, until bubbles, begin to appear and the pancakes look matte at the edges.
- Flip the pancakes and cook another 2-3 minutes before removing to a place. Continue until all of the batters have been used.
- Serve the pancakes immediately, with maple syrup.