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Aug 1, 2012

Lemon Blueberry Pancakes

I am at it again....I found another Pioneer Woman's recipe that I am in love with!
She made these lemon blueberry pancakes on her show and I fell in love and knew I had to make them!
They were mouthwatering and because we don't ever have time due to busy schedules to all sit down as a family for breakfast, we did breakfast for dinner!
It was easy to make, easy clean-up, and the kid's were happy to have pancakes for dinner!

To make these delicious pancakes you will need:
1-1/2 cup Flour
1 Tbsp (additional) Flour
1/4 tsp Salt
1 Tbsp(heaping) Baking Powder
3 Tbsp Sugar
1-1/2 cup Evaporated Milk (more If Needed)
1 whole Lemon (more If Needed)
1 whole Large Egg
1-1/2 tsp Vanilla
2 Tbsp Butter, Melted
Zest From 1 Lemon
1 cup Heaping Blueberries
Extra Butter
Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.

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

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. 
Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

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

Melt butter in heated skillet.
 Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.

Source: Pioneer Woman

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