Description
Fresh and delicious! The lemon and blueberries together are perfection! Make a double batch, wrap and freeze for an easy morning breakfast—or late night snack!
Ingredients
- 1-¼ cup Unbleached All-purpose Flour
- 1 Tablespoon Baking Powder
- 2 teaspoons Sugar
- ¼ teaspoons Kosher Salt
- 1 whole Lemon, Zested
- 1 cup Plus 2 Tablespoons Whole Milk
- 1 whole Egg, Lightly Beaten
- 1 Tablespoon Unsalted Butter, melted
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons Unsalted Butter, Melted And Cooled
- ½ teaspoons Coconut Oil For Griddle
- ¾ cups Fresh Blueberries, Thawed If Frozen
Preparation
In a medium bowl combine the flour, baking soda, sugar, salt and lemon zest. Whisk to combine.
Add in the egg, vanilla and milk, whisk until just combined before adding in the (cooled) melted butter. Whisk until butter is incorporated.
Preheat griddle to 375ºF or about medium/medium-high heat. Once warm, lightly grease griddle with coconut oil. Using a 1/4 measuring cup, pour batter onto prepared griddle. Drop blueberries onto pancake and cover with batter to avoid burning the berries. Cook for 2 to 3 minutes or once the bubbles around the edge of the pancakes pop and do not refill. Cook for a minute or two before transferring the pancakes to a rimmed baking sheet and keep warm in a 200ºF oven. Repeat with remaining batter.
Top with real butter and drizzle with real maple syrup.
