In keeping with the summer berry theme, I whipped up these bad boys earlier this week. I have visited our local u-pick blueberry park about four 4 times this year and want to utilize these luscious berries as many ways as I can.
This pancake recipe is one of my family’s favorites, lemon and blueberries are heavenly together, and we love pancakes of all shapes and forms.
Here is how I made them:
- 1-1/2 c. all purpose flour
- 2 tbsp. cornstarch
- 1/4 tsp. salt
- 1 heaping tbsp. baking powder
- 3 tbsp. sugar
- 1-1/2 c. milk
- 1 whole lemon
- 1 large whole egg
- 1-1/2 tsp. vanilla
- 2 tbsp. butter, melted
- Zest from 1 lemon
- 1 c. blueberries
Heat skillet or griddle over medium-low heat.
In a medium-sized bowl, mix flour, cornstarch, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix milk, lemon juice, and lemon zest. Allow to sit for 5 minutes. Then add egg, vanilla, and melted butter. Mix to combine thoroughly.
Pour wet ingredients into dry ingredients. Stir gently to combine. If mixture is too thick, splash in more milk. Stir in blueberries, again making sure mixture is not overly thick.
Spray skillet or griddle with cooking spray. Drop batter in 1/4 c. measurements and fry pancakes on both sides until golden. Cook remaining batter, ensuring to spray pan/griddle each time.
Serve with butter and syrup.
* Note: if your kiddos do not like blueberries, like my oldest, this recipe is equally as good without the fruit. I prepare several pancakes for him prior to adding blueberries. *