Blueberry lemon pancakes

• Vegetarian

• Produce

  • 1 cup Blueberries
  • 1 Lemon, Zest of

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Cornmeal
  • 3/4 tsp Salt
  • 1 tbsp Sugar

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 Butter
  • 2 cups Buttermilk

Found on garlicandzest.com

Description

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• zest of one lemon
• 1 cup blueberries
• butter for frying

Directions

• Preheat oven to 250 degrees. In a large bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a medium bowl whisk together the eggs, buttermilk and melted butter. Slowly pour the liquids into the dry ingredients mixing to combine -- dont over mix, some small lumps are ok. Heat griddle or nonstick skillet over medium heat. Add a small pat of butter to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4 pancakes. Cook pancakes 2-3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2-3 minutes. Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes