Name: Lemon-Blueberry Pancakes with Whipped Honey Butter
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (170 g) pkg blueberries; 3 eggs; 1 ½ lemons; 355 ml whole milk; all-purpose flour; baking powder; brown sugar; butter, unsalted; honey; salt

Lemon-Blueberry Pancakes with Whipped Honey ButterLemon-Blueberry Pancakes with Whipped Honey Butter — a 30-minute breakfast recipe with 10 ingredients, serving 6.Ingredients

1 ½ (170 g) pkg blueberries

3 eggs

1 ½ lemons

355 ml whole milk

all-purpose flour

baking powder

brown sugar

butter, unsalted

honey

salt

Instructions

Cut butter into small pieces and place in a small bowl. Set aside to soften.

Meanwhile, whisk together flour, sugar, baking powder, and salt in a large bowl.

Place eggs and milk in a medium bowl and whisk to combine.

Melt additional butter in a large skillet over low heat. Quickly whisk melted butter into the egg mixture to combine.

Create a well in the center of the flour mixture. Add the egg mixture and whisk until just combined.

Wash and dry lemons. Zest and juice into the pancake batter; whisk until smooth, being careful not to over-mix the batter.

Gently fold blueberries into the pancake batter.

Return skillet to medium-high heat. Add more butter and swirl to coat the bottom.

Working in batches, use a ¼-cup measure to pour the batter into the skillet. Cook for 1-2 minutes on each side, until golden and cooked through.

Meanwhile, add honey to the bowl with the softened butter; stir vigorously with a fork to combine and whip the honey butter.

To serve, divide pancakes between plates and top with honey butter. Enjoy!

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