Saturday/Sunday Brunch - Buttermilk and Lemon Scented Pancakes with Blueberry Syrup

These are so delicious! The lemon zest really gives them a nice light flavor and the blueberry syrup is so easy to make and delicious!



1 cup all-purpose flour

2 T sugar

1 t baking powder

1/2 tsp baking soda

pinch of salt

1 cup buttermilk

1 large egg

2 T butter, melted

2 T fresh lemon zest, finely chopped

1 pint of fresh or frozen blueberries (or any other berry would be just fine)

sugar to taste



Sift the dry ingredients into a medium bowl.

In another bowl whisk the buttermilk, egg, and butter until fully incorporated.

Add the sifted ingredients to the milk mixture and whisk until slightly smooth but still has some lumps.

Fold in the lemon zest and allow the batter to sit for a couple of minutes. Lightly grease a griddle over med heat.

Cooking in batches, pour 1/4 cup of the batter onto the griddle for each pancake. Cook for about 2-3 minutes or until the batter bubbles and is golden brown.

Place a pat of butter onto each pancake. Drizzle with confectioners sugar and syrup.



For the syrup:

combine blueberries and sugar. Bring to a boil and cook for a couple of minutes. Remove from the heat and with a potato masher, mash the berries. Keep warm.