LEMON & BLUEBERRY BUTTERMILK PANCAKES

Ingredients

All Purpose flour	1 Cup
Sugar	2 Tbsps.
Baking powder	1 Tsp.
Baking soda	½ Tsp.
Buttermilk	1 ¼ Cup
Large egg	1
Melted butter	2 Tbsp.
Lemon zest	2 Tsp.
Blueberries	1 pint
Salt	Pinch
Maple Syrup	For serving
Butter	For serving

Method

1.      Into a small mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a medium mixing bowl, whisk the buttermilk, egg and melted butter until thoroughly combined.

2.      Add the sifted dry ingredients to the buttermilk mixture and whisk until just combined. Batter may still have a few lumps.

3.      Fold in the lemon zest and allow the batter to sit for 10 minutes.

4.      Lightly grease the cast iron griddle and heat over med-low heat.

5.      Working in batches, pour ¼ cup of the batter onto the hot griddle for each pancake. Place about 2 scant tablespoons of blueberries over the top of each of the pancakes and cook for about 2 to 3 minutes, or until the batter bubbles and is golden brown around the edges. Flip over and continue to cook for 1 minute longer or until lightly golden.

6.      Transfer to a warmed platter or baking sheet and keep warm while you repeat the above process ith the remaining batter and blueberries.

7.      Serve with butter and syrup.