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
2 eggs
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!
1 comment:
That is a great price on the blueberries Randa. Hope you stocked up on them. I love blueberries.
God bless.
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