Categories: Breakfast

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp coarse salt
• 1/4 tsp ground cinnamon
• 1 tbsp. sugar
• 1 cup fresh or thawed frozen blueberries
• 2 cups buttermilk (well shaken before measuring)
• 2 large eggs
• Grated zest of 1 lemon
• Vegetable oil for cooking
• Unsalted butter and maple syrup, for serving

Directions

1. Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl until thoroughly combined. Toss the blueberries with 2 tbsp. of the dry mixture in a medium bowl and set aside. Make a well in the center of the dry mixture and add the buttermilk, eggs and lemon zest. Whisk together the wet ingredients, gradually incorporating the dry mixture, mixing just until combined; some small lumps should remain in the batter. Fold in the blueberries. Let stand for 10 minutes.

2. Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush the griddle or pan with vegetable oil and ladle 1/3 cup of the batter per pancake onto the griddle. When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until golden brown on the second side and springy to the touch, about 3 minutes total. Serve with butter and maple syrup as they are done, then continue with the rest of the batter.

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