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
