Fluffy Blueberry Lemon Buttermilk Pancakes

By DONNA ELICK

• SERVES 6 

• ACTIVE TIME 30 min. 

• TOTAL TIME 30 min. 

INGREDIENTS 

• 2 cups all purpose flour 
• ¼ cup granulated sugar 
• 2 tsp baking powder 
• 1 tsp baking soda 
• 2 eggs, beaten 
• 2 cups buttermilk 
• ¼ cup unsalted butter, melted 
• ¼ tsp kosher salt 
• ¼ cup lemon juice, fresh 
• 2 Tbsp lemon zest 
• 2 cups fresh blueberries 

DIRECTIONS 

1. In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and lemon juice, lemon zest and blueberries. Stir until just combined. Do not over stir or you will have flat pancakes. 
2. Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges, about 3 minutes. Flip and cook until done, about 2 more minutes. 
3. Serve and enjoy! 

COOK'S NOTE 

These are even better when you make the batter the night before. 

They freeze perfectly. Lay them on a sheet pan in a single layer, not touching. Allow them to freeze for 4-5 hours. Remove from pan and stack them in a freezer bag. You can pull them out one at time and heat them in the microwave or oven for a fast homemade breakfast. 

KITCHEN COUNTER 

Serves 6. 

Prepare the syrup while the pancakes are cooking and the whole meal is ready in just half an hour.