Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp heaping tablespoon baking powder; 148 grams blueberries; 2 Tbsps butter, melted, plus more softened for serving; 188 grams cake flour; 1 large egg; 378 milliliters evaporated milk (more if needed); 1 lemon, zested and juiced (more juice if lemon isnt very juicy); 0 teaspoons salt; 3 Tbsps sugar; 2 teaspoons vanilla extract

Lemon Blueberry Pancakes might be a good recipe to expand your breakfast recipe box. One serving contains 429 calories, 14g of protein, and 15g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of egg, blueberries, evaporated milk, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Watch how to make this recipe.

Heat a heavy skillet or grill over medium-low heat.

Equipment you will use

Frying Pan

Grill

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

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla.

Ingredients you will need

Evaporated Milk

Lemon Zest

Vanilla

Juice

Egg

Equipment you will use

Bowl

Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Ingredients you will need

Evaporated Milk

Blueberries

Butter

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Serve with more softened butter and warm syrup.

Ingredients you will need

Butter

Syrup