Breakfast and Brunch April 6, 2020
One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.
Instead of syrup I mixed the following: 1/2c sour cream, 1/2 c granulated sugar, 1/2 lemon juiced, a little leftover zest and a few drops of vanilla. Whisk together well and serve from creamer pitcher. Pancakes are also delicious with some vanilla chips and chopped unsalted macadamia nuts folded in prior to frying.
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11.29.19 The only thing that I did differently was to fold the blueberries into the batter rather than dropping them onto the pancake batter and then adding more batter. The blueberries pop in your mouth, thereâs just a hint of lemon, and this had just the right amount of sweetness for us (basically, not too much sugar). Using a 1/4 cup measure, I ended up with 8 good-sized pancakes (so two per person). I've made a lot of pancakes, and this batter texture was spot on. Very tasty recipe, and Iâd make again.Author: IronChefLaurie Serves: 4 servings
- 1 cup milk
- 1 cup frozen blueberries, or as needed, thawed
- 1/2 tablespoon butter, melted and slightly cooled
- 1 tablespoon baking powder
- 1 1/4 cups all-purpose flour
- 1 egg
- 2 teaspoons oil, or as needed
- 1/2 teaspoon salt
- 1 teaspoon white sugar
- 1 lemon, zested
- 1. Sift together flour, baking powder, sugar, and salt in a large bowl.
- 2. Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
- 3. Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.