Description
Remember to make the pancake batter the night before.
Ingredients
- 4 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 3 teaspoons kosher salt
- Zest of 4 lemons (substitute orange, grapefruit or lime juice if desired)
- 3 3/4 cups whole milk
- 3 eggs, beaten
- 9 tablespoons butter, melted and cooled slightly
- 1 cup fresh blueberries (or more to taste)
- Butter and real maple syrup
Instructions
- Stir together the flour, sugar, baking powder and salt in a large bowl.
- Toss in the citrus zest, blending well.
- Whisk in the milk with the eggs and butter to incorporate.
- Pour the wet mixture into the dry mixture, then stir until well mixed.
- Cover and refrigerate overnight before using. (The pancakes will be much fluffier)
- Heat a griddle to 350 degrees. Spray with non-stick spray. Ladle about ½ to ¾ cup of batter onto griddle for each pancake. Then add blueberries to each – about 8 per pancake.
- Cook until bubbles form around the edges of the pancakes, then flip and cook about another 3 minutes. Each pancake takes approximately 7 minutes from the start of cooking to finish. Keep pancakes warm in low oven until all are cooked.
- Serve hot, slathered with butter and maple syrup.
