- Mar 31, 2018
Lemon Blueberry Pancakes
- 1 Cup of All-purpose Flour
- 1 Teaspoon of Salt
- 1 Tablespoon of Baking Powder
- 3 Tablespoons of Sugar
- 1 Cup of Evaporated Milk
- 3-4 Tablespoons of Lemon Juice (Juice of 1 whole Lemon)
- 1 Egg
- 1 Tablespoon of Vanilla
- 2 Tablespoons of Butter
- 1 Cup of Blueberry
- Zest from 1 Lemon
Preheat Blackstone Griddle to medium low.
In a large bowl, whisk together flour, salt, baking powder, and sugar.
Meanwhile, squeeze lemon juice into another bowl. Add lemon zest (if desired) and evaporated milk. Let mixture sit for 2 minutes, then add the egg, vanilla, and melted butter. Whisk gently until batter is moist with small to medium lumps.
Combine wet mixture and dry mixture. Slowly stir in blueberries.
Test the griddle by sprinkling a few drops of water on the surface. Water droplets should scatter and sizzle.
Brush griddle top with a little melted butter.
Pour ¼ cup of batter onto the griddle.
Cook until the surface of the pancake fills with small bubbles. Flip pancake and continue cooking until the other size has browned.
Serve warm and enjoy with your favorite toppings.