When it comes to breakfast I tend to lean more towards the savory side. I can't get enough eggs, potatoes, bacon (see my already posted Eggs Benedict recipe, yum!). However, pancakes and waffles are my boyfriend's favorite. By incorporating blueberries and lemon into these pancakes it gave the usual sweet dish a little tart kick which satisfied my craving as well as his! I was surprised how seriously delicious they turned out!
Start out by making your pancake mix. In a large bowl combine flour, baking powder, sugar, and salt. In a separate small bowl mix together egg and milk. Incorporate your egg/milk mixture into your flower mixture then stir in the butter and lemon zest. Add one squeeze of fresh lemon juice.
Next, fold in your fresh blueberries. Heat a skillet over medium high heat. I use a cast-iron skillet, but a regular skillet works fine. Spray with non-stick cooking spray.
Add about ⅓ cup of batter to the skillet for each pancake. Wait until you start to see bubbles in the batter (about one minute) then flip the pancake.
You want to make sure each side has browned nicely. The second side should only need about 30 seconds. Repeat with the rest of your batter. You should be able to fit 2-3 pancakes on your skillet at a time if it's big enough.
Look at that delicious stack of fluffy pancakes! Make sure to serve them hot!
Top your stack with butter, maple syrup, and some fresh blueberries! Step up your pancake game with this recipe for your next breakfast or for brunch this weekend! Enjoy!
- 1¼ cups flour
- 1 tbsp. baking powder
- 2 tsp. white sugar
- ½ tsp. salt
- 1 egg
- 1 cup milk (add more if batter seems too thick)
- 1 tbsp. butter, melted
- ½ tsp. lemon zest
- 1 squeeze fresh lemon juice
- ½ cup fresh blueberries
- Additional butter, maple syrup, and blueberries for topping
- In a large bowl stir together flour, baking powder, sugar, and salt.
- In a small bowl combine egg and milk.
- Mix egg/milk into flour mixture.
- Stir in melted butter and lemon zest.
- Add one squeeze of fresh lemon juice to batter.
- Fold in blueberries.
- Heat large skillet over medium high heat. Spray with non-stick cooking spray.
- Add ⅓ cup per pancake to the skillet. You should be able to fit 2-3 at a time.
- When bubbles start to form in batter (approx. 1 min) flip the pancake.
- Cook for 30 more seconds on the opposite side (both sides should brown nicely).
- Remove to a plate.
- Serve hot topped with butter, maple syrup, and more fresh blueberries.
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