Lemon Blueberry Pancakes
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Lemon Blueberry Pancakes
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon salt
1 cup milk
1 large egg
1 tablespoon unsalted butter, melted
Zest from 1 lemon
2 tablespoons lemon juice
1 cup blueberries, plus more for serving
Vegetable oil, as needed
Maple syrup, for serving
Directions
- In a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl, whisk together the milk, egg, butter, lemon zest and lemon juice.
- Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
- Heat a griddle or large skillet over medium-high heat. Add 1 to 2 teaspoons of vegetable oil to the skillet. Once warm, add ¼ cup batter to the griddle and sprinkle with a few blueberries on each pancake.
- Cook for 3 to 4 minutes, or until bubbles form in the batter. Flip and cook for another 2 to 3 minutes. Repeat with the remaining pancake batter.
- Serve topped with additional blueberries and maple syrup. Enjoy!
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- In a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl, whisk together the milk, egg, butter, lemon zest and lemon juice.
- Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
- Heat a griddle or large skillet over medium-high heat. Add 1 to 2 teaspoons of vegetable oil to the skillet. Once warm, add ¼ cup batter to the griddle and sprinkle with a few blueberries on each pancake.
- Cook for 3 to 4 minutes, or until bubbles form in the batter. Flip and cook for another 2 to 3 minutes. Repeat with the remaining pancake batter.
- Serve topped with additional blueberries and maple syrup. Enjoy!