Lemon Blueberry Pancakes

These were delightful and delish! It's so easy to make pancake batter from scratch, even for the baking challenged folks like myself. They were light and fluffy and the bursts of fresh blueberries were present in every bite. If you are looking for a different take on pancakes, try this version. Here's how I made it, thanks PW!!!

Lemon Blueberry Pancakes      

Serves 4

Lemon Blueberry Pancakes

ingredients

• 1 1/2 cups + 1 Tbsp Cake Flour
• 1/4 tsp kosher salt
• 1 heaping tbsp baking powder
• 3 tbsp sugar
• 1 1/2 cups evaporated milk
• Juice & zest of 1 lemon
• 1 large egg
• 1 1/2 tsp vanilla extract
• 2 tbsp butter melted
• 1 heaping cup fresh blueberries
• Pure Maple syrup

directions

1. Heat a cast iron griddle over medium low heat. (You don't want it to be too hot or they will cook too quickly and burn before the middles are set!).

2. In a bowl, mix flour, salt, baking powder and sugar. In another bowl, mix evaporated milk, lemon juice/zest. Allow to sit until thickened, then add egg, vanilla and melted butter. Whisk until well combined.

3. Pour wet mixture into dry ingredients using a fork, stir gently to combine and don't over mix. Stir in blueberries, gently. If too thick add a splash more of the milk.

4. Melt butter on griddle and drop batter by 1/4 cup measures and cook until golden brown on each side. Keep warm in the oven until ready to serve topped with pure maple syrup. (don't use the fake stuff!)

Enjoy!

This recipe was adapted from Pioneer Woman.