Griddlecakes with Sweet Lemon Butter and Blueberries

You could top these pancakes with strawberries, raspberries, or any combination of your favorite berries.

Yield: 4 servings (serving size: 2 pancakes, about 1 tablespoon lemon butter, and 1/4 cup blueberries)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 391
  • Fat: 9.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 7.3g
  • Carbohydrate: 71.4g
  • Fiber: 1.7g
  • Cholesterol: 55mg
  • Iron: 0.5mg
  • Sodium: 549mg
  • Calcium: 238mg

Ingredients

  • 7.1 ounces gluten-free pancake mix (about 1 1/2 cups; such as Bob's Red Mill)
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 1 tablespoon canola oil
  • 2 tablespoons grated lemon rind, divided
  • 1 1/2 cups blueberries, divided
  • 3 tablespoons powdered sugar
  • 2 tablespoons light butter, softened
  • Cooking spray

Preparation

  1. 1. Weigh or lightly spoon pancake mix into dry measuring cups; level with a knife. Place pancake mix in a medium bowl. Combine egg, buttermilk, oil, and 1 tablespoon lemon rind, stirring with a whisk; add to pancake mix, stirring until smooth. Fold in 1/2 cup blueberries; let stand 5 minutes.
  2. 2. While batter stands, combine powdered sugar, butter, and remaining 1 tablespoon lemon rind, stirring with a fork.
  3. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter.
  4. 4. Spread pancakes evenly with butter mixture and top evenly with remaining 1 cup blueberries.
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