Lemon Blueberry Pancakes
Lemon Blueberry Pancakes is a side dish that serves 8. One serving contains 243 calories, 4g of protein, and 17g of fat. For 51 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Simply Scratch has 95 fans. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up coconut oil, blueberries, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Lemon Blueberry Pancakes, Lemon Blueberry Pancakes, and Blueberry & lemon pancakes.
Servings: 8
Ingredients:
1 tablespoon Baking Powder
3/4 cup fresh Blueberries, thawed if frozen
1 tablespoon Butter, melted
Coconut Oil for griddle
1 Egg, lightly beaten
1 1/4 cup Un-leached Flour
Zest of 1 Lemon (usually equals 1 tablespoon)
1/2 teaspoon Salt
1 1/2 teaspoon Sugar
1 cup Whole Milk
Equipment:
measuring cup
paper towels
griddle
whisk
bowl
Cooking instruction summary:
In a medium bowl combine all dry ingredients. Then slightly beat the egg and add to the flour mixture, next add 1 cup of milk, and butter {make sure it isn't hot butter or you will cook your egg}, and whisk. Zest 1 lemon and whisk it in. 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.Top with real butter and real maple syrup.*Make a double batch wrap and freeze up to a month!
Step by step:
1. In a medium bowl combine all dry ingredients. Then slightly beat the egg and add to the flour mixture, next add 1 cup of milk, and butter {make sure it isn't hot butter or you will cook your egg}, and whisk. Zest 1 lemon and whisk it in. 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.Top with real butter and real maple syrup.*Make a double batch wrap and freeze up to a month!
Nutrition Information:
covered percent of daily need
Related Videos:
Katie Lee Makes Lemon Yogurt Pancakes with Blueberry Topping at Home | Food Network
