Instructions

1. Put the ingredients, except the blueberries & lemon zest, in a blender and process until you get a thick batter. Add more water or milk if it’s too thick. If time allows, rest is for 10 minutes.
2. Lightly oil and heat a pancake pan.
3. Mix the blueberries and lemon zest into the batter, then add 3-4 dollops of batter to the pan, letting them spread out into circles. Use a mold if you want perfect circles or other motives.
4. Cook for a minute or so over medium heat, until the surface has set, then flip them over. The blueberries will burst and caramelize.
5. Cook for about 30 seconds, then transfer them to a plate.
6. Clean the pan with a kitchen towel and make more pancakes from the remaining batter.
7. Serve the pancakes at room temperature with maple syrup or blueberry compote.