I toddled into the kitchen to make blueberry pancakes on Sunday and found one thing surprising: I didn’t have a blueberry pancake recipe on The Rose Desk! Stunning, contemplating how a lot I really like blueberry pancakes! So right here you go in the end: quaint blueberry pancakes.
My buttermilk pancakes are second to none. It’s truly my grandmother’s recipe (handwritten on a notecard) and I’ve actually by no means eaten a greater pancake. They’re thick and fluffy and wonderful.
I really like a little bit of lemon zest in my blueberry pancakes however that’s elective. Orange zest is one other enjoyable swap! You possibly can combine the blueberries into the batter however I desire to evenly distribute them amongst the pancakes after they’re on the griddle.
Blueberry Pancakes
Makes 6-8 pancakes
1 egg
1 cup buttermilk
2 Tbsp shortening, melted
1 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of half a lemon
1 cup contemporary blueberries
- Beat egg.
- Add remaining components so as listed, beating with a wire whisk after every addition.
- Butter heated griddle or electrical skillet.
- Use a 1/3 measuring cup to pour batter evenly onto scorching skillet. Rapidly sprinkle contemporary blueberries evenly over pancakes.
- Flip with spatula when bubbles seem. Cook dinner for one more minute or two till the beneath is golden.
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Xoxo,
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