Ingredients:
1 large eggs
1 tablespoon lemons, zest of, grated
3/4 cup buttermilk
3 tablespoons brown sugar, packed
2 tablespoons butter, melted and cooled
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1/4 cup pecans, coarsely chopped
Directions:
In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
Set aside.
In a large bowl, combine flour, baking powder, and salt.
Add dry ingredients to wet ingredients.
Stir until just combines.
Stir in blueberries and pecans.
Spray a nonstick skillet with butter spray.
Heat over medium high heat.
When skillet is hot, add 1/4 cup of batter.
Cook until the edges of the pancake bubble and burst.
Turn over with spatula.
Cook until underside is golden brown.
Repeat with remaining batter.
Serve with favorite syrup.
Servings: 4
Time preparation: 25 min.
Time total: 25 min.