Fresh Blueberry Pancakes with Lemon Honey Butter by Chef Rob

4 (16 pancakes)


For the pancakes:

Sift all of the dry ingredients together and place into a bowl.

Add all of the wet ingredients and stir just until they are all combined.

Fold in the Fresh Blueberries.

Place 2 ounces of batter for each pancake onto a hot buttered griddle and allow them to cook until bubbles start to form on top of each pancake, about 2 minutes.

Flip the pancakes over and allow them to cook for about 2 minutes more or until the second side is golden brown.

Serve the pancakes immediately with the Lemon Honey Butter or the syrup of your choice.


Lemon Honey Butter:

Place all of the ingredients into a mixer fitted with the paddle attachment an mix on medium speed until completely combined and light and fluffy.

Using a pastry bag, pipe out the butter into the desired shapes onto a parchment lined pan.

Place the butter in the refrigerator until it is firm.

The butter may be frozen at this point for future use.


As Desired.


For the pancakes:

1 cup              All Purpose Flour

2 Tbs              Sugar

1 ½ tsp           Baking Powder

¼ tsp               Salt


1 ea                Egg

6 oz                 Milk

4 oz                 Sour Cream

2 oz                 Melted Butter


1 cup              Fresh Blueberries


Lemon Honey Butter:

8 oz                 Unsalted Butter (soft)

1 ea                Grated Lemon Zest

1 ea                Fresh Lemon Juice

2 oz                 Honey