If you’re looking for a scrumptious twist on the traditional pancake, this lemon blueberry pancake recipe might just be the best choice!

Note:

This is adapted from a recipe by Ree Drummond, which appeared in the October 3, 2011 issue of People magazine.

Ingredients:

1 ½ cups, plus 1 tablespoon, of cake flour
¼ teaspoon of salt
1 heaping tablespoon of baking powder
3 tablespoons of sugar
1 ½ cups of evaporated milk (more can be used, if needed)
1 lemon (both the juice and the zest)
1 ½ teaspoons of vanilla
2 tablespoons of melted butter
1 heaping cup of blueberries
Additional butter
Maple syrup

Directions:

1. Heat a skillet or a griddle over medium-low heat.
2. Combine the baking powder, flour, sugar, and salt in a medium-sized bowl (the completed dry mixture).
3. In a separate bowl, combine the lemon zest, the evaporated milk, and the lemon juice; let it rest for 4 minutes.
4. Add melted butter, egg, and vanilla to the zest/evaporated milk/juice (the completed wet mixture).
5. Slowly combine the completed dry and wet mixtures. If the consistency seems too thick, add more evaporated milk.
6. Stir in the blueberries.
7. Melt a dab of butter on the skillet or griddle, and drop batter onto it in ¼ cupfuls, cooking 1 to 2 minutes per side until both are golden.
8. Serve with maple syrup (and/or butter, if preferred).

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