The Humpherys Family

Lemon Blueberry Pancakes

Recipe Added:  3/3/2012
1 1/2 cup + 1 Tbsp cake flour
1/4 tsp salt
1 Tbsp baking powder, heaping
3 Tbsp sugar
1 1/2 cup evaporated milk
1 lemon, + zest
1 egg
1 1/2 tsp vanilla
2 Tbsp butter, melted
1 cup blueberries
Heat heavy skillet or grill over medium low heat. In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside. In a separate bowl, mix evaporated milk, juice of 1 lemon more if lemon isn't very juicy, and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and butter, melted. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden. Serve with softened butter and warm syrup.
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