As a kid nothing bummed me out more than waking up to a stack of pancakes for breakfast. They were dull, flat, dense and lifeless. The only way to liven them up with flavor was to coat them in syrup. As a kid who didn’t have much of a sweet tooth, this just wasn’t happening for me.
Oh, how have the times and tastes changed for me. I can’t think of anything that would put a more of a spring in my step than these pancakes. Dull and dense, they are not. These fluffy little buttermilk silver dollars are full of life with fresh blueberries whose tartness is perfectly complimented by lemon and ginger. Just a bite will make your day a little sunnier and your morning a lot more delicious.
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tbsp honey
2 tbsp melted butter
1 cup (240ml) buttermilk*
1 tbsp finely grated lemon zest
1 tbsp finely grated ginger
1-2 handfuls of blueberries (about 125 g)
Mix together flour, baking powder, salt and baking soda together. Next, add the buttermilk, egg, honey, melted butter, lemon zest and ginger and mix together until thoroughly combined. Gently fold in the blueberries and let sit for 5-10 minutes.
After 5-10 minutes, batter should be slightly bubbly. Heat a tablespoon or so of butter or oil in a non-stick frying pan over medium/medium-low heat. Add a large spoonful of pancake batter to the pan and cook until golden brown on each side. Remove from heat and serve with a dab of butter and drizzle of honey.
*if you don’t have buttermilk on hand like I sometimes do, no problem! Just mix 1 tbsp of lemon juice or vinegar with 1 cup of milk, stir together and wait 10 minutes. It’s a great buttermilk substitute if you ever find yourself suddenly in need.