456 kcalBlueberry Lemon Pancakes
20 min serves 1
Vegetarian
16gprotein78gcarbs9gfat
Ingredients
- •½ cup flour
- •1 tablespoon sugar
- •½ teaspoon baking powder
- •¼ teaspoon baking soda
- •salt
- •½ cup buttermilk
- •1 egg
- •2 teaspoons lemon zest
- •½ cup blueberries
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Method
From foodista.com — read the original
- In a medium bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a larger bowl, whisk the egg with the buttermilk and lemon zest.
- Stir dry ingredients into egg/milk mixture until combined. There will be a few clumps remaining.
- Fold in the blueberries and let batter sit for 3 minutes.
- Spoon cup batter for each pancake onto a greased pan or griddle set over medium heat. Cook for about 2-3 minutes per side, or until bubbles begin to form around the edges of the pancake.
- Serve with more blueberries and maple syrup if desired.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com