Lemon and Blueberry Pancakes
- Yield: 12 servings
- 2teaspoons butter
- 1/3cup all-purpose (or spelt) flour
- 1/3cup cornmeal
- 1 3/4tablespoons raw cane sugar
- 1teaspoon baking powder
- 1/2teaspoon lemon zest
- 1 rounded tablespoon dried blueberries or raisins
- Generous 1/2 to scant 5/8 cup (or half yogurt, half water)
- 1teaspoon lemon juice
- Honey (kapha) or maple syrup (pitta or vata) to drizzle
- Melt the butter in a nonstick skillet or pancake pan.
- In a bowl, whisk together all the dried ingredients. Make a well in the middle and pour in the buttermilk, lemon juice, and the melted butter. Whisk together from the middle, drawing in the dry ingredients from the side, to make a batter. (For vata and pitta body types, make the pancakes with scant ½ cup flour and ½ cup quick-cooking oats and use scant ⅔ cup buttermilk.)
- Reheat the skillet (you shouldn’t need to add any more oil). Add dessert-spoonfuls of the batter to the skillet (one spoonful per pancake), but space them well apart as each pancake will spread to become about two inches in diameter—you can probably fit five or six in a large skillet. Turn the heat down a little and cook, undisturbed, until the pancakes start to look set at the base, around 1 minute. Carefully flip them over; the undersides should be golden. Cook on this side for another minute or until the bases are golden too. Place on a plate, cover, and keep warm. Repeat with the remaining batter.
- Serve drizzled with honey if you are kapha or maple syrup if you are pitta or vata (who can also add a little butter/ghee to theirs, too.)
–This recipe was first printed in the cookbook Anjum’s Eat Right For Your Body Type: The Super-Healthy Detox Diet Inspired by Ayurveda by Anjum Anand, and is reprinted with permission from the publisher.