I love Lucinda Scala Quinn- a Mad Hungry recipe has yet to fail me. Always delicious! This special pancake recipe was adapted from Mad Hungry Cravings: 173 Recipes for the Food You Want to Eat Right Now by Lucinda Scala Quinn. I modified the recipe by incorporating whole wheat flour. They were wonderful- the lemon zest brought these fluffy pancakes to another level. Breakfast perfection. 🙂
Yield: Serves 6 to 8 (Makes approximately 18 pancakes)
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 3 tsp baking powder
- 3/4 tsp coarse salt
- 1/4 tsp (heaping) ground cinnamon
- 1 1/2 T granulated sugar
- 1 1/2 cups fresh or thawed frozen blueberries (I used frozen wild blueberries)
- 3 cups buttermilk (well shaken before measuring)
- 3 large eggs
- grated zest of 1 lemon
- vegetable oil or vegetable oil spray for cooking
- pure maple syrup, for serving
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until throughly combined.
- Toss the blueberries with 2 tablespoons of the dry mixture in a medium bowl and set aside. (If using frozen berries, fold them in very gently at the end to avoid entirely bluish-purple-toned pancakes.)
- Make a well in the center of the dry mixture and add the buttermilk, eggs, and lemon zest.
- Whisk together the wet ingredients, gradually incorporating the dry mixture, mixing just until combined; some small lumps should remain in the batter.
- Let the batter stand for 10 minutes. Incorporate the blueberries.
- Preheat a double-burner griddle or a large cast iron skillet over medium heat.
- Brush or spray the pan with vegetable oil and ladle 1/3 cup of the batter per pancake onto the griddle. (I do 6 at a time.) When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until golden brown on the second side and springy to the touch, about 3 minutes total.
- Serve warm – preferably on warm plates- with pure maple syrup.
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