Ingredients:
237ml milk (1 cup)
1 lemon
1 egg
1.5 tbsp butter, melted and cooled slightly
75g blueberries, fresh or frozen, rinsed and dried
142g all purpose flour
12g sugar
1 tsp baking powder
¼ tsp baking soda
¼ salt
¼ tsp vegetable oil
80g maple syrup
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1. Pour milk into liquid measuring cup. Zest lemon into medium size bowl, juice and whisk ½ tbsp of lemon juice into milk.
2. Preheat cast iron griddle on stove top for 10 minutes at 35% heat.
3. While griddle preheats, remove egg from refrigerator and set aside. Melt butter in small bowl in microwave for 1 minute at 50%. Once melted, return small bowl to refrigerator.
4. Rinse blueberries, twice, and spread over a paper towel lined plate.
5. In medium size bowl containing lemon zest, add flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
6. Whisk egg into milk, whisk butter into milk.
7. Pour wet ingredients into dry ingredients and fold with whisk until no dry pockets of flour remain. Batter can be lumpy, do not over mix.
8. Oil griddle with vegetable oil. Using a ⅓ measuring cup, measure out three pancakes onto the griddle. Start a timer for 4 minutes. Spread half of the blueberries over the three pancakes. Flip when the bottom side of pancakes are nicely browned, and allow to cook for about 4 minutes on the other side until also browned. Oil griddle again between batches and cook remaining three pancakes worth of batter with remaining blueberries.
9. Heat maple syrup in microwave on high for 30 seconds.
Notes:
Makes 6 small pancakes, serves 2. To double recipe, do not double zest amount and egg amount.