Description
Whole wheat makes them hearty. Lemon and blueberries keep them balanced and bright.
Ingredients
- ¾ cups All-purpose Flour
- ¾ cups Wheat Flour
- 3 Tablespoons Sugar
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 2 whole Eggs
- 1-½ cup Milk
- 3 Tablespoons Melted Butter, Plus More For Cooking
- 1 Tablespoon Vanilla
- 1 Lemon, Zested
- ¾ cups Blueberries
Preparation
Whisk dry ingredients: flours, sugar, baking powder, salt.
In a separate bowl, whisk wet ingredients: eggs, milk, melted butter, vanilla, lemon zest.
Add wet ingredients to dry and mix with a rubber spatula until just combined. Don’t over-mix, lumps are okay. Gently fold in blueberries.
Heat a large skillet over medium heat. Add 1 tablespoon butter. Once melted, scoop 1/3 cup of batter for each pancake onto skillet. Cook on first side until bubbles begin to form on the surface and the edges begin to firm. Flip and cook for about 2–3 minutes or until the middle of the pancakes puff up a bit. Transfer pancakes to a cookie sheet and keep in a 200ºF oven until ready to serve.
Top with butter, powdered sugar, maple syrup and more blueberries. Enjoy!
