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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Blueberry Pancakes Recipe

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This recipe for Lemon Blueberry Pancakes is from The McCabe Family Cookbook Project, 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:  
2 cups fresh blueberries
2 teaspoons all-purpose flour
1 teaspoon lemon zest
2 teaspoons powdered sugar
1 tablespoon cornmeal
2 cups "instant" pancake mix
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
1 teaspoon cinnamon
2 teaspoons vanilla
butter to grease griddle or frying pan
Directions:
Directions:
In a small bowl, toss blueberries with flour. Set aside. In a separate small bowl, whisk egg whites with buttermilk. Set aside. in a separate small bowl, whisk egg yolks with melted butter and vanilla. Set aside. Pour buttermilk mix and egg yolk mix together. In a separate bowl, combine lemon zest, powdered sugar, cinnamon, cornmeal, and pancake mix.Pour egg mixtures into pancake mixture. Fold in blueberries. Ladle 1/4 cup batter onto hot griddle or frying pan. When bubbles set and edges brown, flip pancake and cook 2 minutes longer. Serve immediately or keep on a paper towel-lined pan in a 200ºF oven up to 15 minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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