Light and Hearty Lemon Buttermilk Pancakes with Blueberries
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February 2, 2015
Fall Vegetable Minestra
February 2, 2015
Light and Hearty Lemon Buttermilk Pancakes with Blueberries
Start the day with a healthy, fluffy stack of pancakes.
Ingredients
Directions
In a large bowl, mix the flours, baking powder, sugar, and salt. In a medium bowl, mix the buttermilk, egg yolks, olive oil, water, and lemon zest.
Heat a griddle or large cast-iron skillet over medium-low heat. In a medium bowl, using a handheld electric mixer, whisk the egg whites on high to form soft peaks. Gently whisk the buttermilk mixture into the flour mixture, being careful not to overwork the batter. Using a large rubber spatula, fold the egg whites into the batter.
Wipe the griddle or skillet with olive oil. Using a ¼ cup measure, make as many pancakes as fit without touching. Put 8 to 10 blueberries on each pancake. Tap each one lightly so they sink a little into the batter. Cook until nicely browned and tiny bubbles appear, about 4 minutes. Flip and cook until nicely browned and cooked through. Serve with maple syrup.
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Ingredients
Directions
In a large bowl, mix the flours, baking powder, sugar, and salt. In a medium bowl, mix the buttermilk, egg yolks, olive oil, water, and lemon zest.
Heat a griddle or large cast-iron skillet over medium-low heat. In a medium bowl, using a handheld electric mixer, whisk the egg whites on high to form soft peaks. Gently whisk the buttermilk mixture into the flour mixture, being careful not to overwork the batter. Using a large rubber spatula, fold the egg whites into the batter.
Wipe the griddle or skillet with olive oil. Using a ¼ cup measure, make as many pancakes as fit without touching. Put 8 to 10 blueberries on each pancake. Tap each one lightly so they sink a little into the batter. Cook until nicely browned and tiny bubbles appear, about 4 minutes. Flip and cook until nicely browned and cooked through. Serve with maple syrup.