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Lemon Blueberry Pancakes Recipe

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This recipe for Lemon Blueberry Pancakes is from Recipes from the Dahl House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. Cake Flour
1 tbsp. (additional) Cake Flour
1/4 tsp. Salt
1 tbsp. (heaping) Baking Powder
3 tbsp. Sugar
1 1/2 c. Evaporated Milk (more If Needed)
1 whole Lemon (more If Needed)
Lemon zest from lemon
1 whole Large Egg
1 1/2 tsp. Vanilla
2 tbsp. Butter, Melted
Zest From 1 Lemon
1 c. Heaping Blueberries
Extra Butter
Maple Or Pancake Syrup
Directions:
Directions:
Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.
Personal Notes:
Personal Notes:
I really love the flavor of lemon and blueberries. This recipe is super yummy and versatile. You can leave out the lemon juice and zest and use buttermilk instead for just straight-up blueberry pancakes, or even replace the blueberries with chocolate chips.

 

 

 

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