Fresh Blueberry Pancakes with Lemon Honey Butter
Preparation
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.
Setting
As Desired.
Ingredients:
For the pancakes:
1 cup All Purpose Flour
2 Tbs Sugar
1 ½ tsp Baking Powder
¼ tsp Salt
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1 ea Egg
6 oz Milk
4 oz Sour Cream
2 oz Melted Butter
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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