Pancakes are always a treat, and these light, tender berry-studded stacks never fail to satisfy. Delicious with warm maple syrup, they're also terrific with our Blueberry Lemongrass Syrup.
|1 cup||granulated sugar|
|1 1/2 teaspoons||baking powder|
|1 teaspoon||baking soda|
|1/8 teaspoon||ground nutmeg|
|1 cup||unbleached all-purpose flour|
|1/3 cup||reduced-fat milk|
|3 1/2 tablespoons||butter (melted)|
|2 cups||fresh blueberries (plus extra for garnish)|
|1||grated lemon zest|
|1 dash||canola oil (for griddle or skillet)|
Place the flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl and whisk to blend.
In another bowl, whisk together the buttermilk, milk, egg, melted butter and lemon zest. Add the buttermilk mixture to the bowl with the flour and stir until the batter is smooth. Gently stir in the blueberries and let the batter rest for several minutes while you heat the griddle.
Brush oil onto the griddle or skillet and place over medium heat. When the oil is hot, ladle some of the batter onto the griddle and cook until small bubbles appear in the pancakes. Carefully flip the cakes and cook on the other side until the surface is golden brown. To serve, arrange 2-3 pancakes in a stack, and garnish with additional berries. Drizzle with hot maple syrup or warm Blueberry Lemongrass Syrup.