Blue Moon Pancakes

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 3/4 cups (415ml) milk 1 3/4 cups (415ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons melted butter 2 tablespoons melted butter
• 1 cup (150g) fresh blueberries 1 cup (150g) fresh blueberries
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 51g, 12g
• Protein: 10g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, eggs, and melted butter.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Gently fold in the blueberries and lemon zest.
5. 5.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. 6.
   Pour 1/4 cup of batter onto the skillet for each pancake.
7. 7.
   Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
8. 8.
   Repeat with the remaining batter.
9. 9.
   Serve the Blue Moon Pancakes warm with maple syrup and additional blueberries, if desired.

Treat your ingredients with care...

• Blueberries — Gently rinse the blueberries before using them in the recipe to remove any dirt or debris.
• Lemon zest — Use a microplane or fine grater to zest the lemon, making sure to only scrape the outer yellow layer and avoid the bitter white pith.

Tips & Tricks

• For extra fluffy pancakes, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gently fold them into the batter just before cooking.
• If you prefer a sweeter pancake, you can add a tablespoon of honey or maple syrup to the batter.
• Serve the pancakes immediately after cooking to ensure they stay warm and maintain their fluffy texture.
• Experiment with different types of berries or fruits to add variety to your pancakes.
• To keep the pancakes warm while cooking in batches, place them on a baking sheet in a preheated oven at 200°F (95°C).

Serving advice

Serve the Blue Moon Pancakes on a warm plate with a drizzle of maple syrup and a sprinkle of powdered sugar. Add a dollop of whipped cream or a pat of butter for extra richness.

Presentation advice

Stack the pancakes on a plate, alternating layers with fresh blueberries. Garnish with a dusting of powdered sugar and a sprig of mint for a visually appealing presentation.