Whole wheat makes them hearty. Lemon and blueberries keep them balanced and bright.
Preparation:
To cook:
Level: Easy
Serves: 10
Ingredients
- ¾ cups All purpose flour
- ¾ cups Wheat flour
- 3 tablespoons Sugar
- 1-½ tsp baking powder
- ½ teaspoon Salt
- 2 whole Eggs
- 1-½ cup Milk
- 3 tablespoons Melted butter, plus more for cooking
- 1 tbsp Vanilla
- 1 Lemon, zested
- ¾ cups Blueberries
Preparation
Whisk the dry ingredients: flour, sugar, baking powder, salt.
In another bowl, whisk together the wet ingredients: eggs, milk, melted butter, vanilla, lemon zest.
Add the wet ingredients to dry and stir with a rubber spatula until just combined. Do not overmix, lumps are fine. Gently stir in the blueberries.
Heat a large skillet over medium heat. Add 1 tablespoon of butter. Once melted, pour 1/3 cup of batter for each pancake into the pan. Cook on the first side until bubbles start to form on the surface and the edges start to firm up. Flip and cook for about 2 to 3 minutes or until the middle of the pancakes puff up a little. Transfer the pancakes to a cookie sheet and store in the oven at 200°F until ready to serve.
Top with butter, powdered sugar, maple syrup and more blueberries. Enjoy!
