Lemon Blueberry Pancakes
These mighty tiny berries are perfectly paired with bright refreshing lemon in this pancake recipe.
There is a long list of health benefits for consuming blueberries and lemons; blueberries are high in vitamin A while both fruits are a good source of vitamin C. Eating three servings of berries a week will provide you with much needed antioxidants to help prevent chronic diseases including cancer and heart disease. Adding lemon to your water improves skin quality, supports weight loss, aids in digestion and can help prevent kidney stones.
Which begs the question, what are you waiting for? Let's make some pancakes!
LEMON BLUEBERRY PANCAKES:
2 cups of unbleached all-purpose flour
1/2 cup of granulated sugar
2 teaspoons of baking powder
2 teaspoons of baking soda
1/2 teaspoon of salt
1 3/4 cup of vitamin D milk
Juice of one lemon (1/4 cup)
1 teaspoon of vanilla
3 tablespoons of butter, melted
Zest of 1 lemon, plus more for garnishing
1/2 pint of blueberries
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a small bowl, whisk together the milk, lemon juice, eggs, vanilla, and butter.
Make a well in the center of the flour mixture and pour in the wet ingredients. Whisk the batter until you no longer see flour.
Fold in the blueberries and lemon zest.
Heat up your favorite pancake pan and grease it up. You can use butter, shortening or nonstick cooking spray.
Pour some batter into the pan and when the top of the batter starts to bubble and the bottom is brown, flip it over.
Continue flipping pancakes until all the batter is used up. This recipe will make plenty to feed a family of 4-6.
Plate your pancakes, add a dollop of whipped cream, sprinkle the top with a touch of lemon zest and drizzle on your favorite syrup. Dig in!
PREPARATION TIP: Leftovers can cool completely on a wire rack. Separate each pancake with a small sheet of parchment paper, stuff them into a freezer bag and freeze them for up to a month. To reheat, take out a pancake, pop it in the microwave for 1 minute to 1 minute 10 seconds and serve. The time in the microwave will be determined by the size of your pancakes. Smaller pancakes take less time to reheat.