Lemon Blueberry American Pancakes

Ingredients

• 2.4 dl wheat flour
• 1 tsp salt
• 1 tbsp baking powder
• 3 tbsp sugar
• 2.4 dl milk
• 1 lemon, zested and juiced
• 1 egg
• 1 tbsp vanilla extract
• 2 tbsp butter
• 2.4 dl blueberries

Instructions

1. Preheat the Blackstone griddle to medium heat.
2. In a large bowl, whisk together the flour, salt, baking powder and sugar.
3. Squeeze the lemon juice into another bowl. Add the lemon zest and milk. Let the mixture stand for 2 minutes, then add the egg, vanilla extract and melted butter. Whisk gently until the batter is moist with small to medium lumps.
4. Combine the wet and dry mixtures. Gently fold in the blueberries.
5. Test the griddle's temperature by sprinkling a few drops of water on the surface. The water drops should scatter and sizzle.
6. Lightly grease the griddle surface with melted butter. Pour about 0.5 dl of batter onto the griddle.
7. Cook until small bubbles form on the surface of the pancake. Flip the pancake and continue cooking until the other side is browned.
8. Serve warm and enjoy with your favourite toppings.