Who doesn’t love a little breakfast in bed? Especially pancakes! Lemon blueberry is one of my most beloved flavour combinations, and perfect for a sunny morning.

These fluffy pancakes are made with buttermilk, making for a classic stack.

Yield 8 Pancakes

Mis en Place

45 g Unsalted Butter Melted

180 g All Purpose Flour

30 g Sugar

12 g Baking Powder

2 g Salt

1 Egg, separated

300 g Buttermilk

10 g Vanilla Extract or Paste

Zest of 1/2 Lemon

Blueberries, optional

Method

Step 1

In a large mixing bowl, sift flour, baking powder and salt. Add sugar.

Set aside.

Step 2

In a second bowl, whisk egg yolk with buttermilk, vanilla extract and lemon zest.

Add melted butter, then whisk in sugar.

Step 3

Add wet mixture to dry.

Whip egg white to a stiff peak and fold in.

Whisk lightly just to combine. The batter should have some lumps.

Fold in blueberries with a spatula, if adding.

Step 4

Heat a good non-stick pan.

Here’s the trick! Do not grease the pan with butter.

My hubby is in charge of the cooking and he believes you get the best even colour on the pancakes this way.

Once hot, ladle and spread desired amount of batter.

Cook until bubbles begin to form and the edges start to look dry.

Flip and cook other side until cooked through.

*You can keep pancakes warm in a 170 degree oven until you have finished

cooking all pancakes.

Step 5

Optional: make a blueberry compote combining 1 pint of blueberries with a few tablespoons of sugar, a zesting of lemon and let simmer for 10 minutes, add a squeeze of lemon and some vanilla extract.

Step 6

Serve pancakes with blueberry topping or your favourite topping.

I personally love adding whipped butter and maple syrup on top!