2 cups whole wheat pastry flour
1/4 cup cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
1/4 cup butter, melted or neutral oil
zest and juice from 2 lemons
clarified butter, ghee, butter, or neutral oil for cooking
2 cups fresh blueberries
- Mix the flour, sugar, baking powder and soda, and salt together in a large bowl. In another bowl, beat the eggs, and then whisk in the buttermilk, oil, lemon juice and zest.
- Add the wet ingredients to the dry ingredients and mix until combined. Don’t overmix.
- Heat a tablespoon of oil in a large cast iron skillet over medium low heat. Scoop out 1/3 cupfuls of batter and spread in the pan. Dot the pancake with blueberries. Cook for 1-2 minutes until bubbles start to form on the top and the bottom is nicely browned when you peek underneath with a thin, metal spatula. Flip the pancakes and cook the other sides, another minute or so until browned. Transfer cooked pancakes to a pan in a warm oven. Repeat with remaining batter. Serve the pancakes with additional butter and maple syrup. Makes about 16 pancakes.