Lemon Blueberry Pancakes
Serves 4 Time: 20 minutes Difficulty: Easy
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1 cup evaporated milk
- 1 lemon, zested and juiced
- 1 egg
- 1 tablespoon vanilla
- 2 tablespoons unsalted butter
- 1 cup blueberries
Directions
- 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 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.