While we were on vacation at the lake we all took turns making the meals. I picked breakfast meals because that's hands down the best meal of the day, duh. These Blueberry Lemon Pancakes were a perfect breakfast before a day on the lake.
I love how much they plumped up giving a nice and fluffy pancake. They are packed with blueberries and the lemon just adds a little freshness, it's not super strong. I did double the below recipe so we'd have more than enough for 7 people with a few leftovers.
I will definitely make these again!
Blueberry Lemon Pancakes
1 1/2 cup + 1 tablespoon four
1/4 teaspoon salt
1 heaping tablespoon baking powder
3 tablespoons sugar
1 1/2 cup evaporated milk (could need more depending on batter consistency)
Juice and Zest of 1 lemon whole lemon
1 whole large egg
1 1/2 teaspoons vanilla
2 tablespoons butter, melted and cooled
1 heaping cup blueberries
Serve with butter and maple or pancake syrup
In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix together the evaporated milk, juice of 1 lemon, and lemon zest. Let mixture set for for about five minutes. Then, add the egg, vanilla, and cooled melted butter and mix to combine.
Combine the wet and dry ingredients and stir gently to combine. If mixture is too thick/dry, add a little more evaporated milk. Stir in blueberries. If mixture is too thick, add a little more evaporated milk.
Heat a griddle pan or skillet over medium low heat. Drop butter on heated skillet to melt. Then, drop 1/4 cup batter and cook pancakes on both sides until golden brown (usually couple minutes on both sides).
Watch the temperature of the skillet/pan; after a few rounds of pancakes you might need to turn down the stove temperature if the pancakes are cooking too quickly.
Top with butter and syrup and serve!
Source: The Pioneer Woman
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