BLUEBERRY BUTTERMILK PANCAKES
These "can-cakes" are (as our granddaughters call them),
oh so yummy!
Remember, blueberries are high in antioxidants!
1 Tablespoon Coconut Oil
(Optional) Coconut Oil spray
1 1/2 cups all purpose flour
1 Tablespoon baking powder
3 Tablespoons sugar
Pinch of salt
1 1/2 cups low fat buttermilk
1 large egg
2 teaspoons vanilla extract
1 lemon, zest and juice
1 cup fresh blueberries
(frozen blueberries are fine however dust with a little flour
before adding to mixture unless you are really into purple can-cakes!
Grease griddle with coconut oil.
I've used spray oil many times however solid coconut oil adds to the
flavor and "sizzle-factor" of a can-cake! Go ahead, you may use that term!
Heat griddle to 375 degrees.
In a large bowl whisk together dry ingredients.
Add buttermilk, egg, and vanilla.
Add zest and juice of one lemon. No seeds please.
Gently fold in blueberries. I reserve a few to dot the uncooked side.
Check griddle. If a drop of water sizzles or dances across the surface you are ready to cook. (I can hear a few friends asking right now, 'Would that be salsa, rumba, disco?'!)
Drop a 1/4 cup pancake (okay can-cake!) batter onto hot griddle.
Add extra blueberries to the uncooked tops.
Flip when golden brown on first side. Wait for the sizzle-licious sounds!
I like to foil-tent the top side while the bottom side is cooking.
(Simply lay a piece of foil over the tops while the bottoms are cooking).
Butter, Maple Syrup, Extra blueberries...you know what to do!