Lemon-Blueberry Pancakes

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Pour the wet ingredients into the dry ingredients and start mixing. It is important not to overmix this batter, and a preferred method of mixing it is using a hand mixer and not an electric beater. Set your non-stick pan on medium heat.

Grease your pan with butter, then drop a ladle full of batter into the pan, and at this point, add your blueberries. That way, you can evenly distribute them on the pancake and get the same number of blueberries. If you were to add the blueberries into the batter, some would float to the top, and some would sink to the bottom.

If the blueberry pancake is not your favourite, you could do the same step with chocolate chips and sliced bananas. Let your pancakes cook for about three to four minutes on each side.

Ingredients;

  • 2 cups (150 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 2 tsp (6 g) baking powder
  • ½ tsp (2.5 g) baking soda
  • 1 pinch salt
  • 1 ¾ cups (450 mL) buttermilk
  • ¼ cup (60 mL) vegetable oil
  • 2 large eggs
  • 1 tsp (5 mL) finely grated lemon zest
  • 2 cups (250 g) fresh blueberries
  • Butter, for greasing the pan

Instructions;

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