Mmmmm ... fresh blueberries! You can taste the warm summer sunshine in every single bite. Those sweet, delicious berries just explode in your mouth. Definitely summer at it's finest.
One of our local stores has fresh blueberries on sale for just 88 cents per pint. Such a great deal!! Needless to say we stocked up and our freezer is now home to numerous pints of fresh blueberries. The frozen blueberries will be a delicious treat in the middle of winter when fresh blueberries are but a memory. But ... what shall we do with them now, while they're still fresh?
Blueberry pancakes, of course!! This morning I made a wonderful breakfast of fresh lemon, blueberry pancakes. They were absolutely delicious! Kevin and I both agreed: this recipe is definitely a keeper.
Lemon Blueberry Pancakes
4 tablespoons vegetable oil
2 - 2 1/2 cups lowfat buttermilk (amount depends on desired batter consistency)
2 tablespoons granulated sugar
zest of 1 lemon
1 tablespoon fresh lemon juice
2 cups all purpose flour
dash of salt
1 teaspoon baking soda
4 teaspoons baking powder
1 pint fresh blueberries
powdered sugar for garnish
warm berry compote for topping (if desired)
Crack eggs into mixing bowl; beat lightly until lemon colored. Add vegetable oil, buttermilk, lemon zest, lemon juice and granulated sugar; mix well. Add flour, salt, baking soda and baking powder. Mix well. Spoon batter onto non-stick griddle. Add fresh blueberries to each pancake. When pancakes are bubbly, flip gently. Pancakes are done when golden brown on each side. Plate pancakes and top with a few fresh blueberries and a pinch of powdered sugar for garnish. Serve with warm berry compote to top pancakes. Enjoy!