The perfect summer pancake recipe! When it first starts to warm up our Honeyberries are the first delicious berry to ripen in the early summer. Throw them into these hearty and fluffy pancakes and top with fresh honey and homemade whipped cream.
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Prep Time:
10 Minutes
Cook Time:
10 Minutes
Total Time:
20 Minutes
Servings: 6-8
Ingredients:
- 1 Tablespoon Lemon Juice
- 2 Cups Buttermilk
- 1/4-1/2 Teaspoon Lemon Oil
- 1 Cup AP or Whole Wheat White Flour
- 1 1/2 Cups Yellow Cornmeal
- 2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 egg
- 3 Tablespoons Butter (melted)
- 2 Teaspoons Oil or Butter
- 1 Cup Fresh Berries
Instructions:
-
In a blender combine all the wet ingredients: Lemon Juice, Buttermilk, Lemon oil, egg, butter
-
In a mixing bowl combine the dry ingredients: Flour, cornmeal, baking powder, baking soda, salt, sugar.
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Once blended, pour wet ingredients together with dry ingredients and then gently fold in berries.
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Preheat an electric griddle or skillet on the stove. Use the oil or butter in the pan or griddle, and dollop batter. Let the pancake cook until edges begin to set and bubble. Flip pancake and let cook for a few more minutes.
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Once cooked serve with honey and homemade whipped cream.
