Lemon-flavored buttermilk pancakes

Ingredients for 1 servings:

• 250 g blueberries, fresh or frozen
• 240 g honey
• 160 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 240 ml buttermilk
• 1 large egg(s)
• 2 tbsp sugar
• 30 g butter, melted
• 2 tsp, heaped lemon zest, grated
• Butter, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

and a blueberry honey sauce

Place the blueberries and honey in a small saucepan and bring to a boil. Then simmer for about 2-3 minutes, stirring occasionally, and remove from the heat. Cover to keep the sauce warm. For the batter, combine the flour, baking powder, and salt and set aside. Mix the buttermilk with the egg, sugar, and melted butter until well combined. Add the lemon zest, sift it over the flour mixture, and stir in. Melt some butter in a non-stick pan. Add about 2 tablespoons of batter to each pancake. It’s best to cook two pancakes at a time. When bubbles form on the surface, the pancake is ready to flip. Finish cooking on that side. Then divide between plates and serve with the blueberry-honey sauce. I made 9-10 pancakes from the batter.