
Ingredients
- 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
Steps
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Preheat Blackstone Griddle to medium low.
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In a large bowl, whisk together flour, salt, baking powder, and sugar.
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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.
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Combine wet mixture and dry mixture. Slowly stir in blueberries.
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Test the griddle by sprinkling a few drops of water on the surface. Water droplets should scatter and sizzle.
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Brush griddle top with a little melted butter.
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Pour ¼ cup of batter onto the griddle.
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Cook until the surface of the pancake fills with small bubbles. Flip pancake and continue cooking until the other size has browned.
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Serve warm and enjoy with your favorite toppings.