Lemon Blueberry Pancakes

I decided to make these pancakes this morning for a lazy Saturday breakfast (well, it was almost lunch when we finally ate them. Ah well.). Adam took one bite of these, declared them "so good you don't need syrup" and then suggested to me that I should post these on the blog.

Ask, and ye shall receive.







I've spoken before about lemon pancakes. How I kind of felt them to be a little too tart for my taste. I tried making meyer lemon pancakes and found them to be much better, much more subtle. And then there were the lemon blueberry pancakes. I'm still not sure why lemons and blueberries match so well together, but yet, there they were, a perfect pair. Another thing that was great about it was that the blueberries were directly in the batter, something I've admittedly never tried. I've always put the blueberries in as they bake on the griddle. Never again.

This recipe calls for evaporated milk, and like an idiot, when I went to the store I bought sweetened condensed milk instead. Figuring that this might make the pancakes overly sweet, I decided to ditch the condensed milk and use up some leftover buttermilk I had in the fridge. It worked like a charm. We decided that they seemed crepe-like...but maybe a touch thicker. Next time I try these, I'd like to mix it up and try different things: evaporated milk, sour cream, maybe even yogurt!





I thought that maple syrup might overpower these pancakes and that it might make them too sweet. I thought that I might need my raspberry syrup to continue with the fruit theme. I don't know, maple syrup and lemon seemed weird to me. But it worked. I loved it. Let's be honest anyway: Maple syrup (REAL maple syrup, not that fake Aunt Jemima stuff) is the best thing known to man. Of course it would make these pancakes even more awesome.



We ate all of the pancakes in one sitting. Clearly a win-situation for us, and a first when it comes to pancakes. Though I might need to go outside for a run after doing that. :)

Lemon Blueberry Pancakes (recipe adapted from The Pioneer Woman)
1-½ c. cake flour, plus one additional TBSP
¼ tsp. salt
1 T. baking powder
3 T. Sugar
1-½ cup Evaporated Milk (I didn't have it, so I substituted buttermilk instead)
1 lemon
1 large egg
1-½ tsp vanilla
2 T. melted butter
Zest From 1 lemon
1 heaping c. Blueberries

Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar together. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon, and lemon zest. Sit aside for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Stir in blueberries. Make sure mixture isn’t overly thick. If it is, add more milk, buttermilk, or whatever liquid you might be using.
Melt butter in heated skillet. Flick some water over the top to see if it's ready (water should dance across if it is). When the skillet is ready, ladle batter in 1/3-1/4 c. amounts, and fry for about 3 minutes a side, or until golden brown, whichever comes first. Add butter to the top and douse in copious amounts of maple syrup.