Blueberry & Ginger Pancakes with Lemon Cream - Rachael Ray Every Day

    Blueberry & Ginger Pancakes with Lemon Cream

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    Publish date:
    blueberry ginger pancakes with lemon cream

    Recipe by Christina Stanley

    • 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.