Leesh got me a cookbook for my birthday. It's the new Pioneer Woman cookbook, and it's chock full of pictures (I love cookbooks with pictures!), lots of step-by-step pictures. I love it! I seriously can't look at it when I'm hungry though because I start salivating and then I want to eat it all right then! I love when I can see what a recipe is supposed to look like when it's done. I have lots of other cookbooks that have a few pictures in the whole book, and I really only make the recipes when I see a picture, is that weird? Or are you like me too?
Anyhow, this recipe jumped out at me when I first opened it! Lemon Blueberry Pancakes. Wow! Just the title was enough to get me reading what the recipe entailed.
What I love about these pancakes is that they are: light, fluffy, lemony, and full of flavor, and oh, yes we can't forget those fresh blueberries, they really top it off. I was skeptical if the lemon taste would really go good with maple syrup! But it goes together well. I was glad I didn't have to whip up a special syrup or jam. These are simple, tasty and will be regularly appearing for our weekend breakfasts!
In case you aren't sure, I LOVE THESE PANCAKES!
I hope you'll love them too!
Printable Version
Ingredients:
1 ½ cups + 1 tablespoon All-Purpose flour (or use cake flour for an extra light and fluffy pancake)
¼ teaspoon salt
1 heaping tablespoon baking powder
3 tablespoons sugar
1 ½ cups evaporated milk (can add more if it’s too thick)
1 whole large lemon (juice and zest, separated)
1 egg
1 ½ teaspoons vanilla
2 tablespoons butter, melted
1 heaping cup blueberries
Butter and maple syrup for topping
Directions:
Heat skillet or griddle over medium-low heat.
In a medium sized bowl, mix flour, salt, baking powder, and sugar.
In another bowl, mix evaporated milk, juice of 1 large lemon (add more if the lemon isn't very juicy), and lemon zest. Let this mixture sit for five minutes (it will kind of curdle and look more like buttermilk), then add the egg, vanilla, and melted butter. Mix to incorporate.
Pour wet mixture into the dry ingredient mixture. Mix gently trying not to over mix. Add more evaporated milk if the mixture is overly thick. Gently stir in the blueberries.
Grease the heated skillet or griddle with a coat of butter. Drop the batter by ¼ cup measures and cook on both sides until golden brown and cooked through.
Serve with butter and maple syrup.
Ingredients:
1 ½ cups + 1 tablespoon All-Purpose flour (or use cake flour for an extra light and fluffy pancake)
¼ teaspoon salt
1 heaping tablespoon baking powder
3 tablespoons sugar
1 ½ cups evaporated milk (can add more if it’s too thick)
1 whole large lemon (juice and zest, separated)
1 egg
1 ½ teaspoons vanilla
2 tablespoons butter, melted
1 heaping cup blueberries
Butter and maple syrup for topping
Directions:
Heat skillet or griddle over medium-low heat.
In a medium sized bowl, mix flour, salt, baking powder, and sugar.
In another bowl, mix evaporated milk, juice of 1 large lemon (add more if the lemon isn't very juicy), and lemon zest. Let this mixture sit for five minutes (it will kind of curdle and look more like buttermilk), then add the egg, vanilla, and melted butter. Mix to incorporate.
Pour wet mixture into the dry ingredient mixture. Mix gently trying not to over mix. Add more evaporated milk if the mixture is overly thick. Gently stir in the blueberries.
Grease the heated skillet or griddle with a coat of butter. Drop the batter by ¼ cup measures and cook on both sides until golden brown and cooked through.
Serve with butter and maple syrup.
