These big, thick & fluffy Lemon Blueberry Pancakes, restaurant style, are easier than you think to make at home!
This is an amazingly versatile recipe! They are loaded with delicious blueberries and topped with a little tangy Mexican crema. A generous drizzle of maple syrup is just the perfect balance and if you prefer to use strawberries or cherries instead of blueberries, go for it!
COOKING PANCAKES IN A CAST-IRON SKILLET
These are not your ordinary stack of pancakes. First, you cook the Blueberry Quinoa Pancakes in a cast-iron skillet to give them a nice crispy layer.
Then you transfer the skillet into the oven to finish cooking and to give the last touch of fluffiness. They come out amazing every time!