Gluten-Free Tart and Tangy Lemon Blueberry Pancakes

Hi Bakers, This was my Mother's Day breakfast that I made with my son and these pancakes were especially delicious. so much so that I kept eating them right off the griddle plain! There was so much tart lemon flavor it reminded me of a cake but less sweet. Try these tender cakes if you are a lemon lover! Enjoy ~Carolyn

Gluten-Free Tart and Tangy Lemon Blueberry  Pancakes

Dry

1 3/4 cups Cup4Cup Multipurpose Flour

1 teaspoon sweet rice flour

2 tablespoons cornmeal

3 tablespoons granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup cold butter cut into small chunks

Wet

2 large eggs

1 3/4 cups buttermilk

1/4 cup fresh lemon juice

1 tablespoon applesauce, unsweetened

zest of two lemons

1 cup frozen blueberries

In a large bowl, mix the dry ingredients together with a whisk. Use a pastry blender or fork to cut butter into the flour mixture until it resembles bread crumbs. Cutting butter in is basically getting butter into very tiny pieces in a dry mixture. Set aside.

Mix eggs, buttermilk, lemon juice, zest and applesauce together in a small bowl. Add to the dry ingredients and mix until totally combined. The batter thickens up as it sits and may look a bit puffy. Heat a griddle or a heavy-bottomed pan on the stove on medium heat, add butter or a bit of oil to prevent sticking. The pan is at the right temperature when a water drop dances when dropped into the hot pan. You can make a small tester pancake to see if the heat is where you want it. I use a scoop to drop even-sized pancakes a few inches apart into a pan or griddle. Sprinkle top of pancake batter with blueberries. The pancake is ready to flip when the edges are firming up and bubbles are breaking through and staying open on the surface of the batter. Flip the pancake and cook until the center springs back when touched. Serve with berry sauce or your favorite topping. I love these plain almost as much as I do with any topping! Enjoy!

Berry Sauce

3 cups of berries (fresh or frozen)

3 tablespoons granulated sugar or more to taste

juice of 1/2 a lemon

1/2 teaspoon zest

1/4 cups water

2 teaspoons cornstarch.

Stir the cornstarch into water in a small bowl. In a saucepan, cook berries, juice and zest over medium heat until berries break down a bit. Stir in the cornstarch and water. Cook while stirring until thickened. Use immediately.