Lemon Blueberry Pancakes

Ingredients:

• 1 Tbsp Sicilian Lemon White Balsamic
• 2 Cups of buttermilk
• 2 Cups unbleached, all-purpose flour
• 1 Tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp table salt
• 1 Large egg
• Zest of 1 lemon
• 3 Tbsp unsalted butter, melted and cooled slightly
• 2 tsp vegetable oil
• 1 cup fresh or frozen wild blueberries

Note: Before you begin, if you’re using frozen blueberries, rinse them under cool water in a strainer until the water runs clear and spread them out on paper towels to dry. This will prevent soggy pancakes and any bleeding.

Instructions: 

• Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl. 
• Whisk egg and the melted butter with the buttermilk until they’re combined.
• Create a well in the dry ingredients and pour in your buttermilk mixture.
• Whisk very gently, using a light hand.
• Sprinkle lemon zest over the batter and stir until just combined (expect a few lumps to remain.) 
• Heat a large non-stick skillet over medium heat for 3 minutes. Add 1 tsp oil to the pan and brush to coat. 
• Pour batter in 3 equal circles using ¼ cup of batter for each pancake. Sprinkle evenly with blueberries. 
• Cook until large bubbles appear (about 1-2 mins) and then flip using a thin, wide spatula. 
• Cook until golden brown on second side (about another 1-2 mins)
• Serve hot and fresh
• Cook the remaining batter using the previous steps and only as much vegetable oil as necessary. Serve with butter and real maple syrup