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Categories:Viewed: 56 - Published at: a year ago
Ingredients
- 1 egg
- 1 cup flour
- 1 Tablespoon sugar
- zest of 1 Meyer lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 Tablespoons butter, melted and cooled slightly
- 1 cup fresh blueberries or raspberries (thawed and drained berries work well too!)
- oil or butter for cooking
Method
- In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant.
- In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy. That's better than overmixing the batter. Fold in the berries with a few strokes. Not much stirring necessary.
- Heat a griddle pan or a cast iron skillet over medium heat. Add a teaspoon of oil or a dab of butter and heat through. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
- Top pancakes with maple syrup or mascarpone sweetened with a dash of powdered sugar and the juice of one Meyer lemon.
