Lemon Brown Sugar Blueberry Pancakes

Recipe Ingredients

1		Egg (large)
1 tablespoon	15ml	Freshly-grated lemon zest
3/4 cup	177ml	Milk
3 tablespoons	45ml	Dark brown sugar - (firmly packed)
2 tablespoons	30ml	Unsalted butter - melted, plus
		Additional melted butter for
		Brushing the griddle
3/4 cup	46g / 1.6oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
1 teaspoon	5ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Blueberries - picked over

Recipe Instructions

In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter. 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.

Heat a griddle over moderately-high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm. Serve the pancakes with the blueberry syrup.

This recipe yields six 5-inch pancakes.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8949)

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