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
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.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.