Make A Weekend Favorite

Rachel Johnson, Contributor

BLUEBERRY PANCAKES

Cozy mornings call for sweet and fruity pancakes stacked high with plenty of butter and syrup.

SERVES: 4-6

TOTAL TIME: 30 MINUTES

1 1/2 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar

1 cup milk

3 tablespoons butter, melted and cooled (plus more for the pan)

2 large eggs

1 teaspoon vanilla extract

Zest of 1 small lemon

1 pint blueberries

Maple syrup

1. Heat large frying pan over medium-low heat.

2. Whisk together flour, salt, baking powder and sugar; make a well in the center of the dry ingredients. Add milk, butter, eggs, vanilla and lemon zest; whisk until no dry flour remains (batter will be lumpy). Allow batter to rest.

3. Add a small pat of butter to the pan; allow it to melt. Drop batter by 1/4 cups onto the pan; scatter with 1 tablespoon berries. Repeat with remaining batter, adding more butter to the pan, as needed.

4. Cook pancakes until bubbles rise to the surface (about 2 to 3 minutes); flip. Cook until the second side of the pancake is golden brown.

5. Serve immediately or transfer to a platter; keep warm in a 200°F oven. Serve with butter and maple syrup.

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