Recipe printed from chiknpastry
Blueberry Meyer Lemon Pancakes
In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. Batter will be clumpy and not smooth, which is perfect. Fold in the berries with a few strokes until barely combined.
Heat a griddle pan or large skillet over medium-hi heat. Add a smidgen of butter or cooking spray and let melt. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
Top pancakes with maple syrup (or Aunt Jemimas!) or as Joy suggests, mascarpone sweetened with a dash of powdered sugar and the juice of one Meyer lemon.