Recipes from |
cart icon 0
Zesty Lemon and Organic Blueberry Pancakes
(Published: )
Gourmet July 1992 (
Prep Time Cooking Time Servings
2 people
  • 1 large egg
  • 3/4 cup milk
  • 3 tbsp firmly packed brown sugar
  • 3/4 cup plus 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • maple syrup to accompany
  • 1 tbsp freshly grated lemon zest
  • 2 tbsp butter, melted, plus melted butter for brushing griddle
  • 1 cup blueberries
  • 1 tsp baking powder

Sign in to add ingredients to cart


1) In a small bowl, whisk together the egg, lemon zest, milk, brown sugar, and 2 tbsp of 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. Stir in the blueberries.

3) Heat a griddle over med-high heat and brush it with some of the additional melted butter.

4) Pour the batter onto the griddle by 1/3 c measures and cook the pancakes for 2 min each side, or until they are golden.

5) Pour maple syrup on them and serve.

Makes about six 5-inch pancakes.

Suitable for these diets:


Recipe items for your shopping cart:

Main ingredients
Extra items you might need