Tuesday, October 9, 2012

Lemon Blueberry Pancakes


These are the pancakes I talked about in the last blog update.  Cally made these for her and I on Sunday morning.  They were really good!  You could taste the lemon but it was not so strong that it was sour.  I was worried they would be sour but they were actually really good.  I had Cally fix mine without the blueberries.  The lemon flavor mixed with the maple syrup was a sweet lemony taste.

These pancakes also were made out of my Birthday cookbook.  Cally and I already have some other recipes picked out to make the next time she is home.

Lemon Blueberry Pancakes
Pioneer Woman

zest and juice of 1 lemon
1 1/2 C evaporated milk
1 1/2 C plus 1 T flour
1/4 t salt
1 heaping T baking powder
3 T sugar
1 egg
1 1/2 t vanilla
1 heaping C blueberries
2 T butter, melted plus extra for serving
maple syrup

Zest the lemon and set the zest aside.  Squeeze the lemon juice into the evaporated milk.  Stir and let it sit for a few minutes to thicken.  In a large bowl, combine the flour and salt.  Add the baking powder and sugar.  Crack the egg into the evaporated milk/lemon mixture and add the vanilla.  Add the lemon zest to the evaporated milk mixture and stir to combine.  Add the wet mixture to the dry ingredients,Stirring in gently with a fork as you pour it in.  Be careful not to over mix it.  Then fold in the blueberries.  Finally stir in the melted butter.  Heat a heavy skillet or griddle over medium-low heat and add 2 T butter to the pan. Use
1/4 C measure to drop the batter into the pan.  Then cook them on both sides until done.

click on the link below to see where these pancakes are partying

Saturday Dishes 

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