This is not your typical store-bought, buttermilk pancake mix that comes in a box. It's a simple recipe using real ingredients that I found in Cooking Light magazine years ago, but I have added my own personal touch. I've added lemon zest and lemon juice and it is delicious! I hope you enjoy these as much as I do.
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light buttermilk
1 tablespoon vegetable oil
1 large egg, slightly beaten
1-2 teaspoon lemon zest
Juice from half a lemon
1 1/2 cups fresh blueberries (optional)
In a large bowl, combine flour and the next 4 dry ingredients (flour through salt) and make a well in the center. Combine buttermilk, oil, and egg; add to flour mixture & whisk until smooth. Stir in the lemon zest and lemon juice. If using blueberries, break them up in your hands a bit and toss into batter. Stir until thoroughly mixed.
Spoon about 1/4 cup batter onto a hot, nonstick griddle or nonstick skillet lightly coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Top with maple syrup, fresh fruit or whatever floats your boat. Enjoy!
Recipe adapted from Cooking Light magazine