Blueberry Buttermilk Pancakes

Makes about 12, 4-inch pancakes

1½     cups unbleached,
          all-purpose flour
1½     teaspoons baking powder
½       teaspoon baking soda
¼       teaspoon kosher salt
¼       teaspoon ground cinnamon
1½    cups buttermilk
2       large eggs
1       tablespoon pure maple syrup
½      teaspoon pure vanilla extract
1       cup fresh blueberries ½ teaspoon grated lemon zest
1       teaspoon unsalted butter, optional

Nutritional information per serving (2 pancakes):
Calories 189 (32% from fat) • carb. 24g • pro. 7gfat 7g • sat. fat 2g • chol. 171mg • sod. 203mg calc. 102mg • fiber 1g

Plate Side: Griddle
Griddler® Cooking Position: Open and flat

1. Put the dry ingredients, through the
cinnamon, in a large mixing bowl. Whisk to
combine; reserve.
2. Combine the buttermilk, eggs, maple syrup,
and vanilla extract and whisk well. Add to
the reserved dry ingredients and whisk until
just combined (dry sections are OK). Add
the blueberries and lemon zest and fold
to incorporate, but do not overmix or the
pancakes will be tough.
3. Turn on the Cuisinart® Smoke-less Contact
Griddler®. Select Grill/Griddle and set to
350°F.
4. Once preheated, use a ¼-cup measure,
drop batter onto preheated griddle (if you
like extra-buttery pancakes, put 1 teaspoon
of butter on each plate and melt before
dropping batter on plates), and set the
count-up timer. Cook pancakes until bubbles
form, about 4 to 5 minutes; flip and cook
until done, about 3 minutes longer.
5. Transfer to warm plates to serve. As you
finish each batch of pancakes, you can
keep them warm on a wire rack placed on a
baking sheet in a low oven (200°F). Repeat
until all the batter is used.