Blueberry Lemon Pancakes – Eat With Your Eyes


Ingredients: 1/2 cup flour,1 tablespoon sugar,1/2 teaspoon baking powder,1/4 teaspoon baking soda,salt,1/2 cup buttermilk,1 egg,2 teaspoons lemon zest,1/2 cup wild blueberries

  1. In a medium bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. In a larger bowl, whisk the egg with the buttermilk and lemon zest.
  3. Stir dry ingredients into egg/milk mixture until combined. There will be a few clumps remaining.
  4. Fold in the blueberries and let batter sit for 3 minutes.
  5. Spoon cup batter for each pancake onto a greased pan or griddle set over medium heat. Cook for about 2-3 minutes per side, or until bubbles begin to form around the edges of the pancake.
  6. Serve with more blueberries and maple syrup if desired.


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