These are a favorite with my husband Bob.

Lemon Brown Sugar Blueberry Pancakes

1 large egg

1 tablespoon freshly grated lemon zest

3/4 cup milk

3 tablespoons firmly packed brown sugar

2 tablespoons unsalted butter, melted, plus additional for brushing griddle.

1/4 cup plus 2 tablespoons all-purposes flour

1 teaspoon double acting baking powder

1/2 teaspoon salt

1 cup blueberries

Recipe calls for maple syrup as an accompaniment. We used ligonberry, even better if you can find it.

In a small bowl whisk together the egg, the zest, the milk, the brown sugar and 2 tablespoons of the butter. In a bowl whisk together the flour, the baking powder and the salt, add the milt mixture and whisk until just combined. Stir in the blueberries. Heat a griddle over moderately hight heat until it is hot enough to make drops of water scatter over its surface. Brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook pancakes for about 2 minutes per side or until golden. Transfer as cooked to a plate to keep warm. Makes enough for two to three hearty servings.

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