Ingredients:
- 1 Tbsp Sicilian Lemon White Balsamic
- 2 Cups of buttermilk
- 2 Cups unbleached, all-purpose flour
- 1 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp table salt
- 1 Large egg
- Zest of 1 lemon
- 3 Tbsp unsalted butter, melted and cooled slightly
- 2 tsp vegetable oil
- 1 cup fresh or frozen wild blueberries
Note: Before you begin, if you’re using frozen blueberries, rinse them under cool water in a strainer until the water runs clear and spread them out on paper towels to dry. This will prevent soggy pancakes and any bleeding.
Instructions:
- Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl.
- Whisk egg and the melted butter with the buttermilk until they’re combined.
- Create a well in the dry ingredients and pour in your buttermilk mixture.
- Whisk very gently, using a light hand.
- Sprinkle lemon zest over the batter and stir until just combined (expect a few lumps to remain.)
- Heat a large non-stick skillet over medium heat for 3 minutes. Add 1 tsp oil to the pan and brush to coat.
- Pour batter in 3 equal circles using ¼ cup of batter for each pancake. Sprinkle evenly with blueberries.
- Cook until large bubbles appear (about 1-2 mins) and then flip using a thin, wide spatula.
- Cook until golden brown on second side (about another 1-2 mins)
- Serve hot and fresh
- Cook the remaining batter using the previous steps and only as much vegetable oil as necessary. Serve with butter and real maple syrup