How to Make Pancakes // How to Make Lemon Blueberry Pancakes

What’s more impressive (and delicious) than a warm stack of pancakes for your Mother’s Day brunch spread? Nothing. Am I right? So, I’ve decided to up the ante on regular ol’ pancakes and created a twist with this really great flavor combination: lemon and blueberry. So classic. So yummy. Also, I had to do a pancake recipe because my mom loves pancakes (actually she loves breakfast anytime of day) and my mother-in-law, Mimi, loves blueberries. So this is the perfect recipe to honor both moms in my life!

Elena’s Lemon Blueberry Pancakes

35 minutes | 4 servings

INGREDIENTS

1 ½ cups plus 1 tablespoon of all purpose flour
3 tablespoons sugar
1 heaping tablespoon baking powder
¼ teaspoon salt
1 ½ cups evaporated milk (more if needed)
1 lemon, zested and juiced
2 tablespoons butter, melted plus more softened for serving
1 ½ teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed for serving

Heat a heavy skillet or grill over medium-low heat. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes and then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
Melt a little of the softened butter in the heated skillet. Drop the batter by ¼ or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

Happy Mother’s Day!

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