Lemongrass Blueberry Pancakes

Ingredients

Servings

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoon sugar
2 large eggs
1½ cups buttermilk
1 teaspoon Gourmet Garden Gourmet Garden™ Lemongrass Stir-In Paste, Stir-In Paste
4 tablespoon vegetable oil
1 cup frozen blueberries

Nutrition information coming soon.

Combine flour, baking powder, baking soda, salt and sugar in a large bowl; set aside.
Combine eggs, buttermilk, Gourmet Garden Lemongrass Stir-In Paste and oil.
Add buttermilk mixture to dry ingredients. Gently combine, making sure not to overmix (some lumps are ok).
Heat a large non-stick skillet over medium heat. Add a small amount of oil or butter to the pan. Use a scoop or 1/4 cup measure to add batter to the skillet; sprinkle each with 1-2 tablespoons blueberries. Cook 2 minutes or until bubbles start to appear on top and bottom is golden brown. Carefully flip and cook on the second side until golden brown and completely set. Keep warm on a wire rack on a rimmed baking sheet. Serve with warm maple syrup & butter.