Lemon Buttercream Pancakes With Blueberries |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Nothing can describe these, they are wonderful. My guys always have these with fresh blueberries, I like them plain but have done then with strawberries and raspberries. The work equally well with any berry. Ingredients:
1 1/4 cups all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 1/4 cups buttermilk |
1/2 cup sour cream |
1/4 cup melted butter |
2 eggs, separated |
1/2 teaspoon vanilla |
1/2 tablespoon freshly grated lemon zest |
blueberries (or other berry) |
Directions:
1. Have all ingredients at room temperature.
2. Sift together flour, sugar, salt and soda.
3. Whisk buttermilk, sour cream, butter and egg yolks.
4. Stir in vanilla and zest.
5. Whisk milk mixture into flour.
6. Let batter rest about 15 minutes.
7. Beat 2 egg whites into soft peaks and fold into batter.
8. Use about 1/4 cup per pancake and drop on preheated griddle or frying pan.
9. Cook completely on one side.
10. Sprinkle on a few berries then turn to finish cooking.
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