Blueberry Pancakes with Meyer Lemon Whipped Cream

    Meyer lemons were first developed in China. They are believed to be a cross between a lemon and a mandarin orange. Meyer Lemons have a sweeter, more complex flavor than ordinary lemons. Replace regular lemons with Meyer lemons in any dish—sweet or savory—wherever you’d like the lemon flavor to shine.

    1 cup Whole Grain Milling Harvest Grains Pancake Mix
    1 egg
    1 tablespoon vegetable oil
    1 cup nonfat buttermilk
    3/4 cup blueberries
    1 Meyer lemon, zested and juiced
    1 cup heavy whipping cream
    Sugar to taste

    The very best part of making whipped cream is tasting as you go! Using an electric mixer, whip the cream to soft peaks. Carefully fold in the zest, half the juice, and one tablespoon sugar. Continue whipping to blend, then taste. Add more sugar and lemon juice if desired.
    Make pancakes according to package instructions. To avoid crushed berries and blue pancakes, don’t mix the berries into the batter. Instead, wait until the pancakes are browning on their first side and carefully drop a few berries into the cooking pancake, then flip. Serve with Meyer Lemon Whipped Cream.