Fluffy Pancakes with a Twist

local_grocery_store Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp sugar
• 1 1/4 cups milk
• 1 egg, lightly beaten
• 3 tbsp butter, melted
• 1 tbsp lemon zest
• 1 cup fresh blueberries

restaurant_menu Method

1. 1.In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. 2.In a separate bowl, whisk together the milk, egg, melted butter, and lemon zest.
3. 3.Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
4. 4.Heat a nonstick skillet or griddle over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. 5.Serve hot with whipped cream and maple syrup.

lightbulb_outline Tips

• chevron_rightFor extra fluffy pancakes, separate the egg and beat the egg white until stiff peaks form. Fold it into the batter just before cooking.
• chevron_rightDon't overmix the batter - a few lumps are okay!
• chevron_rightTry swapping out the blueberries for other fresh fruit, like sliced strawberries or raspberries.