Zest and berries

The merry year is born like the bright berry from the naked thorn.
~ Hartley Coleridge

Good morning, and best wishes for a merry Monday.

Pancakes with lime zest and blueberries
Recipe adapted and modified from Smitten Kitchen – Everyday Pancakes

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
2 eggs
1 and 1/2 cup milk
2 tbsp melted butter, cooled
zest of 1 lime
frozen blueberries

To serve:
lime or lemon wedges, sugar, maple syrup, banana slices or toppings of your choice

Method:
Preheat oven to 100 degrees C.

In a medium-sized bowl, mix together the flour, baking powder, salt, sugar and lime zest. Set aside.

In another bowl, beat egg yolks into milk, then stir in the melted butter. Gently stir this mixture into the dry ingredients, mixing only enough to moisten flour – don’t worry about a few lumps.

In a small bowl, whip the egg whites till stiff. Fold the egg white into the batter. Golden rule: do not overmix.

Heat a large skillet over med-low heat. Drizzle olive oil in to cover the base of the skillet. When the oil shimmers, ladle batter on to the skillet, making pancakes of any size. Drop a handful of frozen blueberries onto the pancakes as they are cooking. Adjust the heat of your stove as necessary; usually the first batch will require higher heat than subsequent batches.

When bubbles appear on the surface and the bottom browns (approximately 2-3 minutes), flip pancake and cook until the second side is lightly browned.

Serve immediately with toppings of your choice, or hold on an ovenproof plate in the heated oven for up to 30 minutes.

Yields 4 servings.