RCI-BR.004.0049.001
Lemon Blueberry Pancakes
American cuisine Breakfast Cuisine Vegetarian Cuisine Bread
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- all-purpose bleached flour1 cup
- sugar2 teaspoons
- salt½ teaspoon
- baking powder½ teaspoon
- baking soda¼ teaspoon
- finely grated lemon zest1 teaspoon
- buttermilk¾ cup
- milk¼ cup
- egg1 large
- unsalted butter2 tablespoonsmelted
- vanilla extract1 teaspoon
- Vegetable oil for brushing griddle1 unit
- frozen blueberries1 cup
Method
1
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3
Whisk lemon zest into dry ingredients.
4
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
5
Whisk in egg, butter, and vanilla.
6
Add wet ingredients to dry ingredients and whisk until just mixed.
7
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
8
Increase heat to medium and generously brush skillet or griddle with oil.
9
When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.
10
Sprinkle about 2 tablespoons frozen blueberries over the uncooked side of each pancake as it cooks.
11
Work in batches, if necessary, to avoid overcrowding.
12
When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
13
Cook until pancakes are golden brown on remaining side.
14
Repeat, brushing skillet or griddle with oil.
15
Serve hot.