“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully.
“It’s the same thing,” he said.
Lemon Blueberry Pancakes
Adapted from here
one cup flour
one tablespoon baking powder
half teaspoon salt
one tablespoon sugar
two tablespoons melted butter, plus extra for pan
three quarters cup milk
zest of one lemon
half tablespoon lemon juice
three quarters cup frozen blueberries (wild ones work better since they’re smaller)
optional: a handful of white chocolate chips if you’re feeling adventurous
Preheat a frying pan over medium-low heat. Lightly grease with extra butter or oil (or use a non-stick pan).
In a medium-sized bowl, whisk together butter, milk, egg, lemon zest and juice until well combined. Sift in dry ingredients and stir until just barely combined. Fold in blueberries (and chocolate chips, if you’re using them).
Pour batter onto the pan, however large you’d like your pancakes to be (I generally use a one-third measuring cup). When they’re dry around the edges and starting to bubble in the centre, flip them over and cook for another minute or two.
Serve hot with whipped cream and maple syrup.