LEMON-ZESTED SINGLE SERVING BLUEBERRY PANCAKES.
makes 2 large or 3 small-medium panc
- 1/3 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon vanilla extract
- pinch of salt
- 1 egg
- 3 tablespoons safflower sunflower, or coconut oil
- 1 tablespoon milk of choice or water
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ½ teaspoon lemon zest
- ½ cup blueberries
- butter for the skillet and the finished pancakes
- maple syrup
Whisk together the dry ingredients and add the wet, incorporating fully. Heat skillet with a teaspoon or so of butter over medium flame, until the butter just starts to bubble. Reduce heat slightly, and pour batter in for two large or three small-medium pancakes. Sprinkle blueberries on top and let cook until bubbles form and pop on the surface, a few minutes. Flip pancakes and let cook a couple minutes more.
Serve with gently warmed maple syrup, butter, and fresh blueberries. Eat whatever hour of the day you like.