New Basic Blueberry Pancakes

Summary
Prep time	20 min + 20 min
Cook time	10 min
Source	The New Basics Cookbook
Yield / serves	18 3" pancakes
Rating	Delicious!

Ingredients

• 1 c unbleached, all-purpose flour
• 1 1/4 t baking powder
• 1/4 t ground cinnamon
• 1/4 t freshly grated nutmeg
• 1/4 t salt
• 3/4 c half-and-half
• 6 T milk
• 3 T light brown sugar, packed
• 2 T unsalted butter, melted and cooled
• 1 egg
• 1 t vanilla extract
• 1/2 t grated lemon zest
• 3/4 c fresh blueberries or raspberries
• unsalted butter for cooking the pancakes
• granulated or confectioners' sugar
• 1 c Orange Butter

Preparation

1. In a medium-size mixing bowl, toss together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, stir the half-and-half, milk, brown sugar, butter, egg, vanilla, and lemon zest until smooth.
3. Stir the liquid into the dry ingredients until almost smooth; there may be some lumps. Fold in the blueberries, and let the batter stand, loosely covered, for 20 minutes.
4. Heat a griddle over medium-high heat, then butter it lightly. Gently drop the batter by heaping tablespoons (1/8 cup), and cook until the bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn, and cook 1 minute on the other side. Repeat, using up all the batter. Sprinkle the pancakes with sugar, and serve with Orange Butter.