Lemon Blueberry Pancakes
Ingredients1&1/2 c flour
1/4 t salt
1 T baking powder
3 T sugar
1&1/2 c evaporated milk (more if needed)
1 whole lemon (juice and zest)
1 egg
1&1/2 t vanilla
2 T melted butter
1 c blueberries (or more)
Instructions
Mix the flour, salt, baking powder and sugar in one bowl
Mix evaporated milk, vanilla, lemon juice (I used 1&1/2 juice lemons because I like lemon) and lemon zest in another bowl - this mixture should sit for at least 5 minutes. After waiting the 5 minutes, add the egg, vanilla and melted butter.
Mix the wet and dry ingredients together. Gently add the blueberries.
Cook pancakes in a skillet or on your grill. Because they are sort of thick (remember how much baking powder you added?) - I put a lid on my pan as I cooked them to help them cook all the way through.
My cousin made buttermilk pancakes and syrup for us a few weeks ago. I about died. SOOOO good. So I tried the syrup with these pancakes as well. Still good.
Magleby's Buttermilk Syrup
Ingredients
1 c sugar
1/2 c buttermilk
3/4 c butter
1 T corn syrup
1/2 t baking soda
1 T vanilla
Instructions
My cousin warned me to use a TALL pan. I am really, really glad I listened. Even with the baking soda, this syrup rises and rises.
Combine the ingredients and boil the for 5 minutes.
This is after boiling and cooling.
But you can see the sides of the pan,
that the syrup rose to the very top.
But you can see the sides of the pan,
that the syrup rose to the very top.
This makes a lot of pancakes. Bring your appetite. You will want to keep eating more.
Enjoy!
1 comment:
I forgot to mention, I am pretty sure the syrup would also be a great ice cream topper. It's almost caramelly.
Post a Comment