Weekends at my house growing up meant pancakes. In the summer it was always blueberries or raspberries picked from our backyard and this is an homage to my favorite family tradition.
Lemon Infused Blueberry Pancakes
Ingredients
1 1/2 Cups All Purpose Flour
3 1/2 tsp Baking Powder
1/4 tsp Sea Salt
1 Tbsp Sugar
1 1/4 Cups Milk
Juice of One Lemon
1 Egg
3 Tbsp Melted Butter
Zest of 1 Lemon
1 Pint of Blueberries
Directions
Pour the milk into a measuring cup and add the lemon juice. Set aside. In a large bowl combine all of the dry ingredients. Add the melted butter and milk into the dry ingredients and combine. Stir in the egg and the lemon zest until the batter is smooth. Heat a skillet on medium high heat. Melt a tsp of butter in the pan and pour the batter into the pan. Once the batter is cooking sprinkle blueberries evenly over the pancake. Cook for 3-5 minutes - or until the pancake is golden brown. Flip and and cook for another 2-3 minutes. Serve warm with maple syrup or sprinkle with confectioners sugar. Yum!
Lemon Infused Blueberry Pancakes
Ingredients
1 1/2 Cups All Purpose Flour
3 1/2 tsp Baking Powder
1/4 tsp Sea Salt
1 Tbsp Sugar
1 1/4 Cups Milk
Juice of One Lemon
1 Egg
3 Tbsp Melted Butter
Zest of 1 Lemon
1 Pint of Blueberries
Directions
Pour the milk into a measuring cup and add the lemon juice. Set aside. In a large bowl combine all of the dry ingredients. Add the melted butter and milk into the dry ingredients and combine. Stir in the egg and the lemon zest until the batter is smooth. Heat a skillet on medium high heat. Melt a tsp of butter in the pan and pour the batter into the pan. Once the batter is cooking sprinkle blueberries evenly over the pancake. Cook for 3-5 minutes - or until the pancake is golden brown. Flip and and cook for another 2-3 minutes. Serve warm with maple syrup or sprinkle with confectioners sugar. Yum!
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