1 lemon zest (grate or zest outer portion of lemon)
1 tablespoon Sugar
1 1/4 cups Whole Milk
3 tablespoons Butter, melted
1. In a large bowl, sift together the flour, baking powder, lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, creating crispy edges. Top with fresh blueberries and warm maple syrup.
Blueberry Compote Topping (recommended) - 3 cups frozen or fresh blueberries, unthawed (save a 1/2 cup for garnish), 1/3 cup sugar, and 1/3 cup water. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm over Maple Hill Manor's Lemon Souffle Pancakes. Garnish with fresh blueberries and powdered sugar for a nice presentation.