It's the weekend before two weeks of finals for my older girls.  There's no going out, no TV and computer, no endless hours chatting on the phone - it's STUDY, STUDY, STUDY!!  Do I sound like a Tiger Mother? Really I'm more like a Puppy Dog Mother, I'm about as nonthreatening as the family guinea pig - actually less - he bites, I don't. 

There's always a few frayed nerves during finals and I find a little TLC goes a long way.  Comfort food is essential at such a time.  I do incorporate a good deal of protein - however at a particularly tense period a plate of warm, fluffy pancakes dripping with syrup seemed just the ticket.

They take no time to whip up, if you're fortunate enough to have a griddle do use it, otherwise a non stick frying pan is fine.

Here's what you'll need for a little comfort in your house;

2 cups all purpose flour (if you are looking for a healthier option, I often use 1 cup of white wholewheat flour and 1 cup of all purpose)

1 1/2 teaspoons of baking powder

Pinch of salt

3 tablespoon of sugar (I use Sucanat)

1 cup of buttermilk

1 tablespoon of lemon juice

Zest of a lemon

3 eggs

1 tablespoon of vanilla

1 cup of blueberries

A handful of strawberries, blueberries and fresh mint for garnish.

Mix the flour, sugar, baking powder, lemon zest and salt in a large bowl. 

Mix together the buttermilk, eggs and vanilla extract and lemon juice.

Pour the wet ingredients into the dry and combine gently.  Don't over mix as the pancakes will become tough.

Heat a tablespoon of butter on your griddle or pan until really not.  Spoon out tablespoons of the mixture.  Add a couple of blueberries to the top of each pancake.

When the bottom of the pancake is firm, gently flip over and brown the other side.  Make sure the cakes are cooked all the way through.

Remove to a serving plate and decorate with more berries and sprigs of fresh mint.  Serve with lashings of maple syrup.