Friday, February 28, 2014

Lemon Blueberry Pancakes

1-1/2 cup Cake Flour

1 Tablespoon (additional) Cake Flour

1/4 teaspoon Salt

1 Tablespoon (heaping) Baking Powder

3 Tablespoons Sugar

1-1/2 cup Evaporated Milk (more If Needed)

1 whole Lemon (more If Needed)

1 whole Large Egg

1-1/2 teaspoon Vanilla

2 Tablespoons Butter, Melted

 Zest From 1 Lemon

1 cup Heaping Blueberries

1.Heat heavy skillet or grill over medium low heat.
2.In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
3.In a separate bowl, mix evaporated milk, juice of 1 lemon, and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
4.Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

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

* I got this recipe from thepioneerwoman these were yummy I used 1/3 cup lemon juice from a  bottle because I didnt have a lemon on hand other then that I stuck with the recipe. I loved how the edges of the pancakes were crispy and they were fluffy in the middles.

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