Lemon Blueberry Japanese Pancakes

• Vegetarian

• Produce

  • 1/2 cup Blueberries, fresh
  • 1 1/2 tsp Lemon, zest
  • 1/2 Lemon, Juice from

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 cups Flour
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 3/4 cup Buttermilk

Found on sofabfood.com

Description

Ingredients

• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons lemon zest
• Juice from 1/2 lemon
• 1/2 cup fresh blueberries
• 2 tablespoons vegetable oil

Directions

• Use a blender to mix the eggs, buttermilk, sugar, vanilla, and salt. Blend on the lowest speed for 5-10 seconds until combined. Add flour, baking powder, baking soda, zest, and juice from the lemon. Blend for 15 to 20 seconds or until the batter is completely combined.
• Heat a sauté pan or griddle over medium-low heat and using a pastry brush, brush the inside of the ring mold and center of the pan or griddle with oil. Place the ring mold, blunt side down, in the center of the pan and let it heat up for a few minutes. Pour the pancake batter into the mold until it is half full. Be careful to not add too much because the batter will expand and spill over the side. Place 6-7 blueberries on the pancake while it is still runny.
• Cook the pancake for four minutes. Bubbles will start to form on the top of the pancake. Use a spatula to carefully flip the pancake and mold over and continue cooking for an additional two minutes, or until the bottom of the pancake is golden brown and the inside is no longer runny. Serve immediately, stacked with butter and syrup.
• Leftover pancakes can be stored in the fridge for up to 3 days and warmed up on a buttered pan.