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Lemon-Blueberry Pancakes
Breakfast and Brunch April 6, 2020
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Lemon-Blueberry Pancakes

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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Lemon-Blueberry Pancakes

  • PREP TIME 10 min
  • COOK TIME 15 min
  • TOTAL TIME 25 min

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, there’s 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 I’d make again.

Author: IronChefLaurie Serves: 4 servings

INGREDIENTS

  • 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
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INSTRUCTIONS

  • 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.
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COMMENTS

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.

They were really good! definitely a switch from regular old pancakes. I felt the batter was a little too thick, so I just added a tad more milk which is the standard for regulating the thickness. I used half gluten free flour. They turned out nice and fluffy, tangy and flavorful. Butter and real maple syrup add just the right balance for tangy and sweet. Will definitely make these again.

Followed recipe and turned out great.

I’ve been making similar recipe for a few years. I just use the ultimate pancake recipe from Bisquick and add lemon zest. I did learn from this recipe to add the frozen blueberries on top of pancakes while cooking. Thanks for the tip. Lemon Blueberry Pancakes are the best.

These were pretty good. I would definitely make them again. I followed the recipe almost exactly, but I just folded the berries into the batter and added a little vanilla. Next time I would add more milk because the batter was a little thick. I would add more vanilla and a little nutmeg to the batter for a flavor kick.

I thought the batter was a little thick and I added more milk to thin it down a bit. I also added 1/2 t of vanilla, just because I like vanilla. I used a Meyer lemon because they are in season and I love them. But, overall, we enjoyed the pancakes very much.

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, there’s 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 I’d make again.