Lemon Blueberry Pancakes
"Got this recipe from another website. I tweaked it a little to make it more lemony."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (102.7 g)
- Calories 133.9
- Total Fat - 3.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 33.2 mg
- Sodium - 324.9 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 1.6 g
- Sugars - 4.5 g
- Protein - 4.3 g
- Calcium - 177.4 mg
- Iron - 0.8 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium bowl combine all dry ingredients.
Step 2
Then slightly beat the egg yolk into the milk, along with the lemon extract. Add to the flour mixture and add butter {make sure it isn't hot butter or you will cook your egg}, and whisk just until moist. Add in lemon zest and whisk it in. Whip the egg white with an electric mixer till stiff. Gently fold into batter.
Step 3
Lightly grease your griddle and wipe off access with a paper towel and preheat over medium to medium-low heat. Using a 1/4 measuring cup, pour batter on to prepared griddle. Drop blueberries on to pancake and cover with batter to avoid burning your berries. Flip and repeat.
Step 4
Top with real butter and real maple syrup.
Tips
No special items needed.
0 Reviews
You'll Also Love
