Citrus blueberry buttermilk pancake pockets
- 1 Tablespoon veggie oil
- 1.25 cup buttermilk
- 1 Tablespoon of Lemon Zest
- 1 egg plus 1 egg white, lightly beaten
- 1/2 tsp of vanilla
- 1 tsp baking powder
- ¼ tsp of baking soda
- ¼ tsp Salt
- 1 cup all-purpose flour
- 1 Tablespoon sugar
Preheat griddle to 350 degrees . Place all wet ingredients in a bowl and whisk together.
Place all dry ingredients in a bag and mix.
Add the dry ingredients to the wet and mix till incorporated.
Pour batter on griddle and spread thin. Sprinkle with blueberries.
Allow the edges to get dry and roll up the pocket. Serve with fresh cream and some of the citrus zest.
This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.