Stir Zest of half a lemon into 1/4 cup sugar, and set aside – reserving remaining lemon zest for the sauce.
In a batter bowl (one with a pouring spout), whisk together:
1 Cup Flour
1 Tablespoon Baking Powder
1/4 teaspoon Baking Soda
Reserved Lemon Sugar
1 Cup Milk
When fully combined, stir in 1 Cup fresh Blueberries
Melt 2 Tablespoons Butter in a large skillet.
Pour pancake batter into skillet forming 4 – 5 inch pancakes.
When bubbles begin to show in batter (about 3 minutes), flip over and continue to cook for about 2 minutes until lightly browned on both sides.
3 cups Fresh Blueberries
Juice of 1/2 lemon
Zest of 1/2 lemon
pinch of salt
When blueberries brighten and start to burst, stir in 2 Tablespoons Corn Starch stirred into a paste with 1/4 cup water.
Reduce heat to medium-low, and continue stirring until sauce thickens.
Serve warm with pancakes. Extra sauce can be used to top ice cream, pound cake, etc.
We served Farmer John Thick-Cut Bacon. What makes it especially good is that John fries it in his cast-iron skillet.
|Seen in Channel Islands Harbor!|
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