Tangy lemon, and tasty blueberries! Your family will be screaming for more.

Ingredients
1½ cups (375 mL) cake flour
¼ teaspoon (1 mL) salt
1 Tablespoon (15 mL) baking powder
3 Tablespoons (45 mL) sugar
1½ cup (375 mL) evaporated milk
1 lemon (zest & juice)
1 large egg
1½ teaspoons (7 mL) pure vanilla extract
2 Tablespoons (30 mL) butter, belted
1 cup (250 mL) blueberries
extra butter

Method:
Heat heavy skillet over medium heat.

Mix evaporated milk, juice of 1 lemon, and lemon zest. Allow to sit for five minutes.
In a medium bowl, mix flour, salt, baking powder, and sugar. To the milk mixture add egg, vanilla, and melted butter. Whisk to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Stir in blueberries.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with maple syrup.

- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel: https://www.youtube.com/user/legourmettv
Website: https://www.legourmet.tv
Twitter: https://twitter.com/LeGourmetTV
FB: https://www.facebook.com/legourmettv
Insta: https://instagram.com/legourmettv

Making Hong Kong Egg Tarts: https://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ