Anna makes a classic breakfast recipe. These light, fluffy blueberry pancakes will start your day right! Instructions below, makes 8 pancakes, or 4 servings.

INGREDIENTS
2 cups (150 g) allpurpose flour
¼ cup (50 g) granulated sugar
2 tsp (6 g) baking powder
½ tsp (2.5 g) baking soda
1 pinch salt
1 ¾ cups (450 mL) buttermilk
¼ cup (60 mL) vegetable oil
2 large eggs
1 tsp (5 mL) finely grated lemon zest
2 cups (250 g) fresh blueberries
Butter, for greasing the pan

Maple syrup, for serving

DIRECTIONS
1. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, oil, eggs and lemon zest. Add this to the dry mixture and whisk just until blended, but a few lumps are still visible (this ensures you have not overmixed the batter.)

2. Preheat a griddle over mediumhigh heat and lightly grease the pan. Drop ladles of batter onto the skillet, fitting in as many as the pan fits without crowding. Sprinkle blueberries on top of each pancake, letting them sink gently into the batter without pressing. Cook the pancakes for 34 minutes, until bubbles begin to appear and the pancakes looks matte at the edges. Flip the pancakes and cook another 23 minutes before removing to a place. Continue until all of the batter has been used.

3. Serve the pancakes immediately, with maple syrup.


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