Lemon Brown Sugar Blueberry Pancakes

Name: Lemon Brown Sugar Blueberry Pancakes
Ingredients: 1 large egg; 1 tablespoon freshly grated lemon zest; 3/4 cup milk; 3 tablespoons firmly packed dark brown sugar; 2 tablespoons unsalted butter, melted, plus additional melted butter for brushing the griddle; 3/4 cup plus 2 tablespoons all-purpose flour; 1 teaspoon double-acting baking powder; 1/2 teaspoon salt; 1 cup blueberries, picked over; maple syrup as an accompaniment

10 ingredients

7 steps

Ingredients

1 large egg
1 tablespoon freshly grated lemon zest
3/4 cup milk
3 tablespoons firmly packed dark brown sugar
2 tablespoons unsalted butter, melted, plus additional melted butter for brushing the griddle
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup blueberries, picked over
maple syrup as an accompaniment

Directions

1

In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter.
2

In a bowl whisk together the flour, the baking powder, and the salt, add the milk mixture, and whisk the batter until it is just combined.
3

Stir in the blueberries.
4

Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter.
5

Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden.
6

Transfer the pancakes as they are cooked to a plate and keep them warm.
7

Serve the pancakes with the syrup.