Buttermilk pancakes will own your normal milk pancakes every time.
…Even if they do turn out a little greenish. I’m not sure if lemon zest is best left out of pancakes, but I think I’ll just do blueberry next time. So. Here is a recipe for blueberry buttermilk pancakes. The buttermilk pancake recipe is from blog chef, the blueberry addition is mine (plus some converting).
This is one highly recommended way you should use up your buttermilk from your butter-making.
Blueberry buttermilk pancakes
1 c plain flour
2 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c buttermilk
50g melted butter
½ tsp vanilla extract
1/3-1/2 c blueberries (fresh or frozen)
oil for cooking
Beat egg, buttermilk melted butter and vanilla until well combined. Add flour, sugar, baking powder, baking soda, and salt, whisking until smooth. Let batter rest for a few minutes. Meanwhile, heat a small non-stick frying pan on medium heat with a smidgen of oil, making sure it’s hot before pouring batter. Once batter and pan is ready, add blueberries to the batter, mix, and immediately pour some pancake mix onto the hot pan (you want about 1/4 c). Once bubbles form and pop on the surface, check the bottoms. Once golden brown, flip and cook until golden brown on the bottom. Plate, and serve with your favourite pancake embellishments (I used yoghurt, raw sugar and rhubarb compote).