Cooking Instructions
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Step 1
In a large bowl, whisk together the
All-Purpose Flour (185 g)
,
Cornmeal (60 g)
,
Granulated Sugar (10 g)
,
Baking Powder (7 g)
, and
Salt (5 g)
.
Step 2
In a medium bowl, whisk together the
Farmhouse Eggs® Large Brown Eggs (2)
,
Buttermilk (480 mL)
, and
Unsalted Butter (55 g)
.
Step 3
Slowly pour the liquids into the dry ingredients mixing to combine. Don't over mix, some small lumps are ok.
Step 4
Add in
Fresh Blueberries (150 g)
and zest of the
Lemon (1)
and mix well.
Step 5
Heat griddle or nonstick skillet over medium heat. Add a small pat of
Butter (to taste)
to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4-inch pancakes.
Step 6
Cook pancakes 2 to 3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2 to 3 minutes.
Step 7
Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes.
Step 8
Enjoy with butter on top!
