Blueberry Lemon Buttermilk Pancakes


  1. Preheat oven to 200° F. Sift together flour, baking powder and brown sugar into a large bowl. Mix in egg, buttermilk and 2 tbsp. melted butter. Add blueberries, lemon juice and zest. Place batter in refrigerator for 5 minutes.

  2. Heat a large skillet or griddle. Add 1 tsp butter; heat until melted. Ladle 1/4 cup batter for each pancake leaving space between pancakes. Cook until golden, about 2 minutes. Flip pancakes and cook until bottom is golden, about 2 minutes more.

  3. Continue making pancakes, placing cooked ones into oven on a sheet pan. Serve with maple syrup. Add chocolate chips for a special treat!

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach