Lemon Blueberry Pancakes are a must if you love blueberries. The lemon adds a fresh taste to these delicious pancakes.
A break from Italy for an all American breakfast food with a twist. The girls were home for fall break and rather than make my world famous waffles, I made pancakes. I don’t make pancakes very often, we are just waffle people, but these are worth changing your breakfast routine. I used blueberries I had frozen this summer, tossed with a little flour to keep them from bleeding. Since Mike likes anything lemon, I thought he would like these. Natalie and I had tried them this summer and loved the combination. The only problem with pancakes is that you have to sit and wait for them to cook and if you only make them every 6 months or so, it takes a batch to get the hang of getting them just perfect. So while everyone is sitting with fork in hand, you stand there waiting for the bubbles to pop. With waffles, you just put them in and wait two minutes for the light to come on and then you get perfect ones every time. So if you know of any tricks for perfect pancakes, let me know.
In any event, regardless of how long they took, they tasted great. Maybe it was because we had to wait for them! Lemon and blueberry are perfect together, we didn’t even need syrup, just a sprinkle of powdered sugar on top and we had a great Saturday morning treat.Print
Lemon Blueberry Pancakes
- Category: Breakfast
- zest and juice lemon
- 1 ½ cups evaporated milk
- 1½ cups plus 1 Tbs cake flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 1–2 cups blueberries
- 2 tablespoons butter
- Zest lemon and set aside. Add lemon juice to the evaporated milk. Stir and let it sit for a few minutes to thicken.
- In a large bowl, whisk together the flour, salt, baking power and sugar.
- Add egg and vanilla to the milk mixture, then add lemon zest and combine. Add the wet mixture to the dry ingredients, stirring gently with a fork as you pour it in. Do not over mix.
- Fold in fresh blueberries. If using frozen, mix them with a small amount of flour to keep them from bleeding. No need to thaw.
- Stir in melted butter.
- Heat a griddle or skillet over medium-low heat and add 2 tablespoons butter to the pan. Use a 1/4 cup measure to drop the batter into the pan. Cook until golden on both sides.
- Food From My Frontier