Blueberry & Ginger Pancakes with Lemon Cream
- 4Servings
Ingredients
- 1 cup heavy cream
- 1 tbsp. lemon zest
- 6 tbsp. sugar
- 1 1/2 cups flour
- 2 1/4 tsp. baking powder
- 1 1/2 cups buttermilk
- 3/4 cup blueberries
- 2 eggs, beaten
- 2 tsp. grated fresh ginger
- 3 tbsp. butter, melted
Preparation
Using mixer, beat cream, zest and 3 tbsp. sugar to soft peaks. In another bowl, whisk flour, baking powder, 3 tbsp. sugar and 1/2 tsp. salt; stir in remaining ingredients. In greased skillet, cook 1/4 cupfuls of batter over medium until golden, 3 to 4 minutes per side. Top with cream.