Lemon Blueberry Pancakes

I've been eating a lot of fruit salad lately and needed something different to use up the blueberries languishing in the back of my refrigerator. 


Lemon Blueberry Pancakes

recipe courtesy of The Pioneer Woman

1 ½ cups plus 1 tablespoon cake flour

¼ teaspoon salt

1 heaping tablespoon baking powder

3 tablespoons sugar

1 ½ cups evaporated milk, more if needed

Juice and zest of 1 lemon

1 large egg

1 ½ teaspoon vanilla extract

2 tablespoons butter, melted

1 pint blueberries

Softened butter, for serving

Maple syrup, for serving

Preheat heavy skillet or griddle over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside. In a separate bowl, combine the evaporated milk plus the juice and zest of 1 lemon. Allow to sit for five minutes. Add the egg, vanilla, and melted butter and whisk to combine.

Pour wet mixture into dry ingredients and stir to combine. Gently stir in blueberries. You can add an extra splash of evaporated milk if your mixture is overly thick. 

Melt butter in preheated skillet or griddle. Drop batter by ¼ cup measures and cook pancakes on both sides until golden. Serve with softened butter and warm syrup.