Lemon Blueberry Pancakes Pioneer Woman Recipes

LEMON BLUEBERRY PANCAKES

Lemon Blueberry Pancakes image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

Steps:

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, 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 1/4 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.

Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams

LEMON-BLUEBERRY PANCAKES

Lemon-Blueberry Pancakes image

One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.

Provided by IronChefLaurie

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
1 cup milk
1 egg
½ tablespoon butter, melted and slightly cooled
1 lemon, zested
2 teaspoons oil, or as needed
1 cup frozen blueberries, or as needed, thawed

Steps:

Sift together flour, baking powder, sugar, and salt in a large bowl.
Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g

LEMON-BLUEBERRY PANCAKES (PIONEER WOMAN)

Lemon-Blueberry Pancakes (Pioneer Woman) image

From Ree Drummond's blog and featured on her new Food Network show. I especially liked this recipe because it isn't over-sweet and it is nice and light. I did find the batter a little on the runny side and had to add a bit more cake flour, but overall a lovely breakfast treat!

Provided by SharleneW

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups cake flour
1 tablespoon additional cake flour
1/4 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
1 1/2 cups evaporated milk (more If needed)
1 whole lemon (more If needed)
1 whole large egg
1 1/2 teaspoons vanilla
2 tablespoons butter, melted
1 lemon, zest
1 cup blueberries
extra butter
maple syrup or pancake syrup

Steps:

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. Again, check to make sure mixture isn't overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with softened butter and warm syrup.

Nutrition Facts : Calories 461.4, Fat 14.8, SaturatedFat 8.5, Cholesterol 89.2, Sodium 588.5, Carbohydrate 69.8, Fiber 2.6, Sugar 14.3, Protein 13.1

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