Sometimes the stars align, and without planning, the fridge holds forth buttermilk, fresh blueberries, and a jar of leftover icing from the St Germain Lemondrop Bundtcake. I don’t usually go for blueberry pancakes, but the icing just changed everything for me. This is a classic scratch buttermilk pancake recipe that griddles up tender cakes with crispy edges. Perfect. The glaze is really just a shortcut to the lemon-butter-powdered sugar blanket that I often throw on my pancakes, but with a bonus hint of St. Germain. 

Blueberry Buttermilk Pancakes with St. Germain Lemon Icing (serves 2)

INGREDIENTS

1 egg

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract

1/3 cup fresh blueberries

DIRECTIONS

In a medium bowl, sift together the dry ingredients (flour, sugar, baking powder, baking soda, salt.) In a medium bowl, whisk together the egg and buttermilk. Slowly whisk in the melted butter. Add vanilla. Stir dry ingredients into the wet ingredients.

Spray a medium-hot skillet or griddle with oil of choice. Pour 1/3 cup batter, and then top with as many blueberries as you like. I go for good coverage here, leaving maybe 1/2″ space between berries. 

Cook until top is bubbly and edges are dry (5 minutes, give or take.) Flip and cook until set and golden brown underneath (2-3 minutes.)

Remove pancake to plate, and continue cooking remainder of batter.

Top pancakes with a spoonful of lemon glaze. Serve while hot.