The recipe was submitted by Cynthia Dunham of Princeton.
Whisk together the eggs, oil, and buttermilk. Sift and combine dry ingredients and add lemon zest in another bowl and add to buttermilk mixture. Do not over mix. Stir only enough to moisten dry ingredients. Brush vegetable oil on a heavy griddle, heat the grill, spoon the batter onto the hot griddle and add several blueberries and slices of bananas to each pancake. When edges of the pancakes are bubbly around the edges, turn and cook the other side. Serve warm with blueberry compote (recipe below).
Combine all ingredients in a heavy saucepan over medium heat. Stir frequently until sugar dissolves and mixture thickens slightly, about 10 minutes.
This recipe is courtesy the New Jersey Department of Agriculture. To find a pick-your-own blueberry farm or markets carrying Jersey Fresh blueberries, visit the Jersey Fresh website at www.jerseyfresh.nj.gov.
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