Lemon Buttermilk Pancakes

This has become one of my favorite pancake recipes. A basic buttermilk pancake with a hint of lemon that makes it oh, so yummy. The original recipe calls for a blueberry sauce. I have enjoyed eating these with blueberry syrup, but today we had them the usual way - me with my pure maple syrup that I am slow to share. Today was the first time that I tried the pancakes with half whole wheat flour, and they were still tasty.

Lemon Buttermilk Pancakes With Blueberry Sauce
Source: Scholastic Parent & Child, December 2007

1 1/4 cups all-purpose flour
2 tablespoons sugar [I sometimes add a tablespoon more...]
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk [I usually have to add up to 1/4 cup more to thin the batter.]
1 large egg
4 tablespoons (1/2 stick) butter, melted
grated zest of one lemon

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, butter, and lemon zest.
2. Pour liquid ingredients into flour mixture and whisk until just combined--a few lumps are OK.
3. Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 1/4 cup batter for each pancake.
4. Cook until bubbles form on top and batter is set--about 2-3 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 2-3 minutes. Top with Ten-Minute Blueberry Sauce and fresh blueberries if desired.
Makes eight to ten 4-inch pancakes.

Ten-Minute Blueberry Sauce
3 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup orange juice
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1 tablespoon cornstarch

1. In a medium saucepan, combine berries, sugar, orange juice, lemon juice, and cinnamon over medium-low heat, stirring occasionally, until berries begin to pop, about 7 minutes.
2. In a small bowl, completely dissolve cornstarch in 1 tablespoon water. Add to berry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving.
Makes 2 1/2 cups