Lemon-Blueberry Pancakes

I pretty much love anything with lemon, so I really enjoyed these pancakes. The recipe is from Pioneer Woman, so you know it's a keeper!

 

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick.

Stir in blueberries.
 
 
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
 
 
Serve and enjoy!

 

Blueberry-Lemon Muffins

I spent most of yesterday doing report cards, and I really felt like taking a break and cooking something today. I didn't get to the grocery store yesterday, so I was pretty low on ingredients. I only had one egg, so puff pancakes and waffles were out. This lovely little recipe only requires one egg, so it was a go. My mom use to make these all the time and I love them! My favorite part is that after you cook them you dip them in butter and sugar :-) Probably not the healthiest thing in the world, but they sure make a delicious breakfast!

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon lemon peel
1 cup milk
1 egg, slightly beaten
1/4 cup olive oil
2 tablespoon lemon juice blueberries (about 1 cup, I used more here, it's really up to you)

** enough butter and sugar for dipping 

Combine flour, sugar, baking powder, salt, and lemon peel in a medium bowl. Stir in milk, egg, oil, and lemon juice until dry ingredients are moistened.

Tip: To prevent blueberries from turning the batter blue, save a little flour and use it to mix in with the blueberries before you fold them in.

Fold in blueberries. Fill greased muffin cups 2/3 full.











Bake at 350 degrees for 15-20 minutes or until muffins are golden brown.

    Dip muffin tops in butter and then sugar.

Enjoy!