Lemon-Blueberry Griddle Cakes

Brighten your breakfast with this morning favorite from Executive Chef Josh Feathers of the Main House at Blackberry Farm. Featuring an unexpected ingredient, blue turmeric, these griddle cakes are a delicious way to start the day.

Lemon-Blueberry Griddle Cakes
Makes 10

Ingredients
1 cup all-purpose flour
½ cup sugar
2 teaspoons blue turmeric powder
1½ teaspoons baking powder
½ teaspoon salt
3 large eggs
1 cup buttermilk
3 Tablespoons melted unsalted butter
2 Tablespoons lemon juice
1 Tablespoon grated lemon zest
1½ teaspoons vanilla extract
1 pint fresh blueberries

Sift the dry ingredients together. In another bowl, combine eggs, buttermilk, butter, lemon juice, lemon zest and vanilla. Whisk your wet ingredients into the dry. Ladle ¼ cup batter per cake onto a hot griddle and top with blueberries. Cook until 11 bubbles appear on top of the griddle cake—that’s when you know it’s time to flip them over. Flip, then cook 3 more minutes, until cooked through.

This recipe was featured on Bloomberg.com in “Blue Turmeric is the Latest Super Spice to Shake Up Pantry Shelves” by Kate Krader.