Blueberry-Lemon Whole Wheat Pancakes

I hope everyone had a fun and safe New Year’s Eve!! We had a very exciting evening with some fondue, a glass of champagne at midnight and going to bed at 12:05.  Ahh, the crazy life of parents.

And to start the new year off right we had these pancakes for breakfast the next day.  If they are any sign of what is to come in 2013, it is definitely going to be a good year.  Arik ended up devouring 3 little monster pancakes all by himself.  It was a great start to the day and the year.  Happy New Year!!

 

Blueberry-Lemon Whole Wheat Pancakes

Makes 4 Servings

Ingredients:
1 1/3 cups whole wheat flour, or regular if you prefer
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
2 tablespoons vegetable oil, plus some for cooking
1 large egg
1 cup buttermilk, or milk
1 tablespoon honey
1 tablespoon lemon juice
Zest of 1 organic lemon
1 cup fresh or frozen unthawed blueberries
Maple syrup, honey, or butter for topping

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk together the oil, egg, buttermilk, honey, lemon juice, and lemon zest.

Whisk the dry ingredients into the wet ingredients until just combined.

Heat a large pan or griddle over medium heat and grease with oil.

Pour about 1 heaping tablespoon of the batter in to the pan and top with 3 or 4 blueberries.

Cook the pancake for about 2 minutes or until the top starts to form bubbles and the bottom is lightly browned, then flip and cook for 2 minutes more.

Serve plain or topped with butter, maple syrup or honey.

*The pancakes can also be made with all-purpose flour and regular milk if you prefer.

Adapted from the Weelicious Cookbook