Blueberry Lemon Buttermilk Pancakes

When I see “best” on any recipe, I am torn between “yeah right” and intrigue. I mean what if it really is the best ever? What if I miss out? So I was on Yummly trolling for some recipe ideas the other day and spotted the “best buttermilk pancakes” posted by the Smitten Kitchen. While I wasn’t looking for pancakes I did know I was going to make some for Jill on the weekend so decided to give it a try.

For some reason pancakes recipes all are very similar but yet these special differences make people peacock over “their” recipe. These are good pancakes no doubt. They are somewhat fluffy vs chewy or dense. I added some blueberries and a little lemon zest and the flavor was bright. Like Spring in your mouth. Solid pancake base recipe.

Ingredients:
2 cups of AP flour
2 tsps baking powder
1 tsp of baking soda
Pinch of Kosher salt
3 tbs of sugar
2 eggs
3 cups of buttermilk
2 tbs of melted butter
splash of vanilla extract

Fresh blueberries
Zest of 1/2 a lemon
maple syrup
butter

Directions:
1. Pour your dry ingredients into a mixing bowl and mix well. Sift if you must.

2. Add your wet ingredients and mix well. Set aside for 20 minutes or to let the baking soda and powder do their thing.

3. Right before putting them on the griddle fold in your fresh blueberries and lemon zest.

4. Using a large (sprayed) cookie scoop place each cake on the griddle that is medium low heat blessed with butter.
Depending upon the heat watch for bubbles and the edges to turn light brown before the flip. Flip with confidence…one fluid motion.

Enjoy with coffee, tea, OJ, milk or a protein.
Caution: If you are serving these to kiddos, please be aware that the blueberries get really hot on the inside. I would let them sit for a few minutes. I know we all like “hot” cakes but those blueberries might burn some little hungry mouths.