Nothing is as fresh and speaks Springtime more than the combination of lemons and blueberries! This pancake recipe will lighten your load, put a "spring" in your step and make your mouth burst with an explosion of deliciousness!
1-1/2 cups all-purpose flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
1 teaspoon cream of tartar
1 lemon zest (grate or zest outer portion of lemon)
1-1/4 cups skim milk
3 Tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. After sifting, add cream of tartar and lemon zest. Make a well in the center and pour in the milk, egg and melted butter, mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Serve with fresh blueberries and blueberry or maple syrup.