Lemon Brown Sugar Blueberry Pancakes

I love these pancakes! This is one of those recipes that I have made so many times, it feels like my own. Sometimes, I will make a Blueberry reduction sauce to drizzle on top of the pancakes. Just a little lemon juice, water, sugar, blueberries, and lemon zest all melted down into a luscious topping.

LEMON BROWN SUGAR BLUEBERRY PANCAKES

Can be prepared in 45 minutes or less.

1 large egg
1 tablespoon freshly grated lemon zest
3/4 cup milk
3 tablespoons firmly packed dark brown sugar
2 tablespoons unsalted butter, melted, plus additional melted butter for brushing the griddle
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup blueberries, picked over
maple syrup as an accompaniment

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 syrup.

Makes about six 5-inch pancakes.

Gourmet
July 1992

Link to the recipe may be found here:
http://www.epicurious.com/recipes/recipe_views/views/12323