Lemon Blueberry Pancakes
Created by lovinretirement on March 2, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 15m
- Recipe #17669
Ingredients
- 1 1/4 cup all-purpose flour (unbleached)
- 1 tablespoon baking powder
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon lemon extract
- 1 large egg (separated)
- 1 tablespoon unsalted butter (melted)
- 3/4 cup blueberries (fresh, thawed if frozen)
- 1 lemon, zested (usually equals 1 tablespoon)
How to Make
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Step 1: In a medium bowl combine all dry ingredients.
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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.
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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.
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Step 4: Top with real butter and real maple syrup.