Lemon Blueberry Pancakes

Yields: 4 servings       Prep: 25 min

Ingredients

• 1/2 cup buckwheat flour
• 1/2 cup all–purpose flour
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup buttermilk
• 2 eggs
• Zest from one lemon
• 1 teaspoon vanilla extract
• 2 to 3 cups blueberries (if using frozen, thaw before using)

Directions

1. In a large bowl, whisk together the buttermilk, eggs, butter and vanilla. Set aside. In a smaller bowl, stir together all the dry ingredients. Pour the dry into the wet, mixing until just combined. Let sit for about five minutes. Meanwhile, put a large skillet on the stove on medium heat. When hot and sizzling, grease the pan and ladle about 1/4 cup of batter for each pancake. Carefully place blueberries into pancakes at this point, pressing them into the batter. Cook until bubbles are formed, flip and cook about 1 minute more. Keep warm in a 200°F oven until ready to serve.


2. Serve with maple syrup or honey and any other desired toppings.