Each third-cupful of this thick batter produces a pancake that is wonderfully fluffy and filled with fresh fruit. The combination of peaches and blueberries never fails to please.
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 tablespoons sugar
2 tablespoons flaxseed (optional)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups nonfat buttermilk
1 teaspoon grated lemon rind
2 large eggs
1 cup fresh or frozen blueberries, thawed
1 cup chopped fresh or frozen peaches, thawed
2 tablespoons unsalted butter
Fresh blueberries (optional)
How to Make It
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, flaxseed, if desired, baking powder, and salt in a large bowl, stirring with a whisk.
Combine buttermilk, lemon rind, and eggs in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Gently fold in blueberries and peaches.
Heat a nonstick griddle or nonstick skillet over medium heat. Pour 1/3 cup batter per pancake onto pan. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Serve with butter. Top with blueberries, if desired.