Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Tangy lemon, and tasty blueberries!
Your family will be screaming for more.


1½ cups (375 mL) cake flour
¼ tsp (1 mL) salt
1 Tbsp (15 mL) baking powder
3 Tbsp (45 mL) sugar
1½ cup (375 mL) evaporated milk
1 lemon (zest & juice)
1 large egg
1½ tsp (7 mL) pure vanilla extract
2 Tbsp (30 mL) butter, belted
1 cup (250 mL) blueberries
extra butter


Prep time: ,
Cook time: ,
Total time:


Makes: 12


Heat heavy skillet over medium heat.

Mix evaporated milk, juice of 1 lemon, and lemon zest.
Allow to sit for five minutes.
In a medium bowl, mix flour, salt, baking powder, and sugar.
To the milk mixture add egg, vanilla, and melted butter.
Whisk to combine.
Pour wet mixture into dry ingredients.
Stir gently to combine. Stir in blueberries.
Melt butter in heated skillet.
Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with maple syrup.

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