Everyone will enjoy these wholesome pancakes with bright lemon flavor… great for a winter’s morn breakfast, brunch or supper too! Serve the blueberry syrup warmed alongside the pancakes.
Lightly oil nonstick skillet, and preheat it to medium heat.
Combine dry ingredients in a medium bowl.
In another bowl combine buttermilk, cheese, oil, egg, honey and extract with mixer until smooth.
Mix dry ingredients into wet ingredients. Fold in nuts, zest and juice.
Ladle 1/3 cup of batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
Sauté blueberries in butter over medium heat until tender. Add jelly, syrup and salt. Continue heating until syrup consistency. Can be stored in refrigerator for about 1 week. Makes about 2 cups.