Lemon Blueberry Pancakes
Breakfast at Hillcrest Hide-Away B&B. This morning we served Lemon Blueberry Pancakes with Canadian Bacon from Hilltop Pastures Farm. It is a treat for our guests to serve these pancakes when blueberries are in season. It is a treat for us as well when there is leftover batter!
All of our pork comes from Hilltop Pastures farm which raises pasture fed hogs. We do our best to buy products from local organic growers including, eggs, milk, onions, tomatoes, potatoes, and peppers. In the spring we buy starter plants from local nurseries as well.
You can enjoy these pancakes at home by following the recipe below.
LEMON BLUEBERRY PANCAKES
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1½ cups buttermilk
1 cup milk
¼ cup melted butter or margarine
1 cup lemon yogurt
1 cups fresh or frozen blueberries
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In another bowl, lightly beat the eggs, buttermilk, lemon yogurt, milk and melted butter. Add the liquid ingredients to the dry ingredients all at once, stirring just to blend. The batter should be slightly lumpy.
Add 1 cup blueberries, dusting fresh blueberries lightly with flour. |
Heat a lightly oiled griddle or heavy skillet over medium high heat. Pour ¼ cup measures of batter onto the hot griddle, spacing them apart. When bubbles cover the surface of the pancakes and their undersides are lightly browned, turn them over and cook about 2 minutes more, until the other sides are browned.
Bon Appetit!
