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.
Oxmoor House OCTOBER 2013
1. 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.
2. 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.
3. 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.
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