Blueberry Buttermilk Pancakes

Ingredients

• 2 large eggs
• 1 3/4 cups buttermilk (425g)
• 3 tablespoons sugar (40g)
• 1 teaspoon vanilla extract
• 3 tablespoons melted butter (45g)
• 2 teaspoons lemon juice
• zest grated from 1 lemon
• 2 cups (250g) flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• clarified butter for cooking the pancakes or oil/regular butter
• 2 cups fresh blueberries (280g)

Instructions

1. 1

   In a large bowl, whisk together eggs, buttermilk, sugar, vanilla extract, melted butter, lemon juice and zest.

2. 2

   In another bowl, whisk together flour, baking powder, baking soda, and salt.

3. 3

   Sift the dry ingredients into wet ingredients (sifting is optional but it makes fluffier and lighter pancakes). Whisk until just combined. Don't overmix the batter, it should be lumpy but you should not see any streaks of flour.

4. 4

   Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan.

5. 5

   Sprinkle some blueberries on the pancakes, press them into batter.

6. 6

   Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.

7. 7

   Enjoy!