Blueberry Lemon Pancakes
Prep time:
Cook time:
Total time:
Serves: 4
- 1¼ cups flour
- 1 tbsp. baking powder
- 2 tsp. white sugar
- ½ tsp. salt
- 1 egg
- 1 cup milk (add more if batter seems too thick)
- 1 tbsp. butter, melted
- ½ tsp. lemon zest
- 1 squeeze fresh lemon juice
- ½ cup fresh blueberries
- Additional butter, maple syrup, and blueberries for topping
- In a large bowl stir together flour, baking powder, sugar, and salt.
- In a small bowl combine egg and milk.
- Mix egg/milk into flour mixture.
- Stir in melted butter and lemon zest.
- Add one squeeze of fresh lemon juice to batter.
- Fold in blueberries.
- Heat large skillet over medium high heat. Spray with non-stick cooking spray.
- Add ⅓ cup per pancake to the skillet. You should be able to fit 2-3 at a time.
- When bubbles start to form in batter (approx. 1 min) flip the pancake.
- Cook for 30 more seconds on the opposite side (both sides should brown nicely).
- Remove to a plate.
- Serve hot topped with butter, maple syrup, and more fresh blueberries.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/blueberry-lemon-pancakes/
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