RCI-BR.008.0109.001
Lemon Blueberry Pancakes
American cuisine Breakfast Cuisine Vegetarian Cuisine Bread
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 2 teaspoons
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- 1 teaspoon
- ¾ cup
- ¼ cup
- 1 large
- unsalted butter2 tablespoonsmelted
- 1 teaspoon
- 1 unit
- 1 cup
Method
1
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2 minutes
2
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3 minutes
3
Whisk lemon zest into dry ingredients.
1 minutes
4
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
1 minutes
5
Whisk in egg, butter, and vanilla.
2 minutes
6
Add wet ingredients to dry ingredients and whisk until just mixed.
2 minutes
7
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
1 minutes
8
Increase heat to medium and generously brush skillet or griddle with oil.
1 minutes
9
When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.
1 minutes
10
Sprinkle about 2 tablespoons frozen blueberries over the uncooked side of each pancake as it cooks.
1 minutes
11
Work in batches, if necessary, to avoid overcrowding.
1 minutes
12
When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
3 minutes
13
Cook until pancakes are golden brown on remaining side.
2 minutes
14
Repeat, brushing skillet or griddle with oil.
1 minutes
15
Serve hot.
1 minutes