Lemon Pepper Pancakes
1 cup buttermilk
2 tablespoons canola oil
2 tablespoons sugar
1 tablespoon lemon extract
1 cup flour — I use 1/2 cup oat flour and 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
30 to 36 twists of fresh cracked black pepper from pepper mill
(more or less depending on your taste)
Beat egg, add remaining ingredients in order listed and beat until smooth.
Heat griddle. Griddle up the pancakes.
Assemble with fresh berries or berry compote and a dollop of Greek yogurt or whipped cream if desired and a sprinkle of chopped toasted almond or walnuts.
Note… these are great with Marionberries and we can’t wait for strawberry season.
Can add lemon zest and the juice of one lemon — add more flour if you do.