Lemon and Blueberry Buttermilk Pancake Recipe

Lemon and Blueberry Buttermilk Pancake Recipe

These super fluffy pancakes are bursting with blueberries and fresh lemon flavour, basically like cake for breakfast.

Serve with Pure Maple Butter, strawberries, lemon zest, a dusting of icing sugar, and a drizzle of Pure Maple Syrup, Amber Rich.

This recipe makes about 7 to 8 pancakes.

Ingredients

• 225g plain flour
• 2 1/2 teaspoons baking powder
• Pinch of salt
• 2 eggs, separated
• 300ml buttermilk
• 1 teaspoon Pure Maple Syrup, Amber Rich
• 30g unsalted butter, melted and cooled
• Zest of 1 lemon
• 150g blueberries
• Oil, for frying
• Pure Maple Syrup, Amber Rich and Pure Maple Butter, to serve

Instructions

1. Add the flour, baking powder and salt to a large mixing bowl.
2. Add the egg yolks, buttermilk, cooled melted butter and maple syrup, then whisk until smooth.
3. Stir in the blueberries and lemon zest.
4. In a separate bowl, whisk the egg whites until light and fluffy with soft peaks.
5. Add the egg whites to the batter and gently fold through until just combined.
6. Heat a little oil in a frying pan over a medium heat. Add a ladle of batter and cook until bubbles form on the surface, then flip and cook the other side. Each side should take about a minute.