That’s right. We’re cooking with bitters!! Really fantastic bitters. I don’t know about you but, I’ve been on a quest to find the perfect pancake recipe. I’ve tried to create my own, tried other’s recipes, and, they’ve been…ok. Now I know what’s been missing. Bitters. Ginger-Lemon Bitters. This is a nice and straightforward recipe for buttermilk pancakes. To take it up a notch, we’ll be adding bitters (duh), fresh blueberries and some lemon zest. They’re light and super delicious.

These will easily become a new brunch favorite.

Let’s jump right into the recipe. It’s adapted from a standard buttermilk pancake recipe. The one thing you have to have is the bitters. The Ginger-Lemon Bitters is what gives these pancakes the punch of flavor. Of course we all are used to adding bitters to our cocktails. You can do that too. Add a few dashes to your mimosa.

Buttermilk Blueberry Pancakes:

2 Cups All Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Lemon Zest

1/2 Teaspoon Kosher Salt

4 Teaspoons Ginger-Lemon Bitters

3 Tablespoons Granulated Sugar

2 Eggs

3 Cups Buttermilk

4 Tablespoons Melted Butter [Unsalted]

Whisk together the dry ingredients and lemon zest. In a separate bowl, whisk together the bitters and wet ingredients. Bring both wet and dry ingredients together until just combined. Some small lumps are okay.

Heat griddle or pan to a medium. It’s okay to cook them slowly. We don’t want burnt pancakes. Think light and fluffy. Grease your cooking surface  and ladle in the pancake batter, as evenly as possible. Once you see tiny bubbles, add fresh blueberries. As many or as little as you’d like.

At this point, you’re ready to flip.

Let us not forget about the syrup! Before you make your batter, add 8 ounces of real maple syrup to a saucepan with 1/2 cup of blueberries, 10 dashes of Ginger-Lemon Bitters, the juice of half a lemon and a pat of butter. Bring to a light simmer, careful not to boil and crystalize. Give the blueberries a mash and keep the syrup warm while cooking pancakes.

The only way to make these better is with a side of bacon