J has a love affair with lemon. Lemon dessert, lemon marinated halibut, fresh squeezed lemon beverages ;), and the list goes on. Every now and then he starts leaving me subtle hints that his cravings are back and I better stock up on lemons. This time around it wasn’t so subtle when he came home from the grocery store with a bag of about 12 juicy, yellow lemons. “Can you do something with these?”, he asks? And so this is how I came upon one of THE best pancake recipes I have every made! Quite possibly, the pancake staple for Sunday mornings from here on out.
Lemon Blueberry Pancakes
healthified from Pioneer Woman’s recipe
1 1/2 C whole wheat flour (I used half whole wheat pastry flour and half whole wheat flour)
1/4 tsp salt
1 T (heaping) baking powder
2 T sugar
1 1/2c buttermilk (as my mom has taught me, the secret ingredient to any great pancake)
Juice and zest of 1 lemon
1 large egg
1 1/2 tsp Watkins vanilla
2 T butter, melted (I used Land o’Lakes Whipped Natural)
1 C (heaping) blueberries
Heat griddle or skillet over medium low heat. Combine flour, salt, baking powder, and sugar in a medium-size bowl. In another bowl combine buttermilk, lemon juice and zest. Let rest for about 4 minutes. Add egg, vanilla, and melted butter. Gently combine wet and dry ingredients. Add more buttermilk if mixture is too thick. Stir in blueberries. Spray skillet with cooking spray. Drop batter by 1/4 cupful and cook until golden, 1 to 2 minutes per side. Stack up!
What’s for dinner tonight? Not sure what to make, no time to make it, want to explore new foods and recipes? Take and bake with Sara B. An easy and convenient way to dish up a healthified dinners for you and your family. Groups welcome! Contact me for inquiries!
Until next time…
look good, feel good, do good