2cupsAll-Purpose flourmay sub with white whole wheat
2largeeggs, yolks and whites separated
1 1/2cupsbuttermilkmay sub Greek yogurt, see note below
2tsp.grated lemon peel
3Tbsp.fresh lemon juice
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In a large bowl mix flour, sugar, baking soda and power, and salt.
In a small bowl, whisk together egg yolks, buttermilk, milk, lemon peel, lemon juice, vanilla and 2 Tbsp. butter.
In a mixer on high speed, beat egg whites until they form soft peaks.
Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold in gently.
In a large non stick skillet over medium heat, melt a tablespoon of butter. Pour batter into size of pancake you prefer (I use ~1/4cup). Cook until golden brown on each side.
In a saucepan over medium heat make the blueberry sauce: combine 2 Tbsp. butter, syrup and blueberries. Heat for about 3 minutes and top on pancakes! Enjoy.
May sub the buttermilk with 1 1/4 cup Greek yogurt + 1/3 cup milk if you do not have buttermilk on hand. You will see also need to add in the additional 1/4 cup milk as well!Makes 10 large pancakes or ~18 smaller pancakes.Adapted from Sunset
How do you like incorporating blueberries into your breakfast?
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.