Recipe by SnowHat
These are a nice change from your everyday pancakes. The lemon, blueberry, buttermilk flavors go nicely with the brown sugar, but plain sugar is fine. Also, I thought that the pecans are a nice touch, but any nut or no nuts are fine. Serve the pancakes with your favorite syrup. If you can't serve the pancakes right of the stove, preheat the oven to 200°F and stack finished ones in some foil.
Top Review by 1030421
I saw that IHOP has a lemon blueberry pancake which sounds good, but I could only imagine tastes artificial. Better to make myself. I also cheated, but used Heart Healthy Bisquick mix. Topped with a thinned blueberry peach butter from Stonewall Kitchen. Thinned down jams are a great and easy sauce or topping for many things (ice cream!) Fantastic. Another pancake version is 1 cup blueberries, almond extract (1/2 tsp.) and cinnamon in the batter. The options are endless- try canned pumpkin and walnuts for a lovely fall pancake. Yummy!
- 1 large egg
- 1 tablespoon lemon, zest of, grated
- 3⁄4 cup buttermilk
- 3 tablespoons brown sugar, packed
- 2 tablespoons butter, melted and cooled
- 3⁄4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup blueberries
- 1⁄4 cup pecans, coarsely chopped
Directions See How It's Made
- In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
- Set aside.
- In a large bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet ingredients.
- Stir until just combines.
- Stir in blueberries and pecans.
- Spray a nonstick skillet with butter spray.
- Heat over medium high heat.
- When skillet is hot, add 1/4 cup of batter.
- Cook until the edges of the pancake bubble and burst.
- Turn over with spatula.
- Cook until underside is golden brown.
- Repeat with remaining batter.
- Serve with favorite syrup.