Blueberry Sumac Buttermilk Pancakes

Image by Heather Gill

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Ingredients

• 2 cups all-purpose flour

• 2 tablespoons sugar

• ½ teaspoon kosher salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 2 cups whole milk

• 3tbs Lemon Juice

• 2 eggs

• 3 tablespoons unsalted butter, melted

• 1 teaspoon unsalted butter, plus more to serve

• 1/2 jar Blueberry Sumac Jam

Directions:

1. In a small bowl combine your milk & lemon juice. Set aside for 5 minutes while you prep everything else.

2. Meanwhile in a large bowl whisk together flour, sugar, salt, baking powder & baking soda.

3. Add your eggs to the milk & lemon juice mixture, whisk together to smooth. Add melted butter and whisk to smooth.

4. Add your milk mixture to your flour mixture and whisk just to combine.

5. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup of batter to the pan.

6. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.

7. Once all your pancakes are cooked make the syrup: add 1/2 jar of Blueberry Sumac Jam to a small pan adding 1/3c water. Turn heat to medium low and stir to combine adding more water if needed to get your desired consistency.

8. Serve immediately while everything is hot!

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** Before serving we suggest toping the pancakes with a few fresh berries.