While Dustin was flying all around for job interviews this weekend Clara and I went home (again, I know!) to VA to spend some more time with her grandparents. She’s only under-two for a few more weeks so we’re taking full advantage of her fleeting lap child status. Free airfare! She’s flown enough now that she’s we’ve gotten the hang of it. And age makes all the difference. Not having to nurse a baby on a plane makes the whole experience much less awkward/stressful. She can stay awake more than an hour two without a meltdown. And now toys/snacks/iPhone games/the endless supply of airplane magazines actually hold her attention. It’s not so miserable after all. I hope I’m not jinxing myself. We have a solo 3+ hour flight next week as we are bound for Utah for my other twin sister’s wedding.

While in VA with its beautiful spring weather, I made my family pancakes. These are a new favorite in our house. They’re traditional buttermilk pancakes improved with lemon zest and berries (oh and there’s some cinnamon in there, too). I used raspberries and blueberries but whatever you have works. They’re great topped with butter and maple syrup, a dollop of yogurt and drizzle of honey, or a pile of whipped cream and more berries. But also delicious just plain. They freeze well, too, so leftover can be enjoyed all week long.

Berry Lemon Buttermilk Pancakes

INGREDIENTS

1 cup white whole wheat flour
3/4 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 Tbsp. sugar
zest of 1 large lemon or 2 Meyer lemons
2 cups buttermilk
1/2 tsp. pure vanilla extract
2 eggs
2 Tbsp. melted butter
fresh or frozen (and defrosted) berries of choice, for the batter and for serving

DIRECTIONS

1. In a medium bowl, whisk to combine the flours, baking powder, baking soda, salt, and cinnamon. In a small bowl, rub the sugar and lemon zest together. Whisk into the flour mixture.

2. In a large bowl, whisk to combine the buttermilk, vanilla, eggs, and melted butter. Add the dry ingredients and stir until just combined (it will still be lumpy). You can stir in the berries at this point (coating them in a bit of flour before adding to the batter will prevent bleeding) or set them aside and drop them on top of the pancakes while cooking.

3. Preheat a nonstick or cast iron skillet to medium heat or griddle to 350 F. Lightly coat the pan with butter.

4. Pour scant 1/4-cup-fulls of batter onto the preheated skillet. (Drop berries on top at this point if they haven’t been stirred into the batter.) Once the pancakes have browned on the bottom and bubbles are forming on top, flip and cook several more minutes on the other side until golden brown and cooked through. Cooked pancakes can be kept warm on a sheet pan in a 200 F oven while the remaining pancakes are cooking. Serve warm with fresh berries, butter, maple syrup, etc.

Makes about 16 pancakes.

(Adapted from Joy the Baker)