Ingredients
Equipment
Method
- In a large bowl, combine the dry ingredients: self-rising flour, sugar, and kosher salt. Gently whisk through to mix until the ingredients are evenly distributed, ensuring there are no lumps.
- In a separate bowl, add lemon juice to whole milk and let it stand for about five minutes. This process creates a buttermilk substitute, which makes the pancakes extra fluffy.
- Next, crack in the eggs and pour in the melted butter into the milk mixture. Whisk everything together until well combined, ensuring there are no streaks of egg.
- Now, pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently combine. Be careful not to over mix; it’s okay if there are a few lumps.
- Fold in the fresh blueberries and lemon zest, making sure they are evenly distributed without breaking the berries.
- Heat a griddle over medium heat and prepare it by greasing with a little butter. You want it hot enough that a droplet of water sizzles when it touches the surface.
- Using a measuring cup, drop 1/4 cup scoops of batter onto the griddle. Make sure to leave space between each pancake as they will spread slightly while cooking.
- Cook for about two minutes, or until the edges appear set and bubbles form on the surface. The bottom should be golden brown.
- Using a spatula, carefully flip the pancakes and cook for another 2-3 minutes. They should be golden brown on both sides and fluffy.
- Once done, place the pancakes on a plate and top with a small pat of butter while they are still piping hot. This will make them even more delicious!
- Serve the pancakes warm with your favorite maple syrup or toppings of choice. Enjoy the burst of flavors with each bite!
Notes
Store leftovers in an airtight container in the fridge for up to three days. These pancakes freeze beautifully! Just layer them with parchment paper and store in a freezer-safe bag.