Blueberry Lemon Pancakes

Powdered sugar topped pancakes.

Maple syrup, butter and powdered sugar.

Mixing batter gently for a fluffy soft pancakes.

Stir gently so gluten won't form.

Adding blueberries and gently folding them.

1 1/2 c. cake flour plus 1T.
1/4T. salt
1T. heaping baking powder
3T. sugar
1 1/2 c. evaporated milk plus more if necessary
juice and zest of 1 lemon
2T. melted butter
1 c. heaping blueberries( fresh or frozen unthawed blueberries)
butter and maple syrup


1. Heat griddle or skillet in a  medium low heat.Combine salt,flour,baking powder and sugar in a medium size bowl.
2. In another bowl combine evaporated milk,lemon juice and zest.Let it rest for 5 minutes.add egg,vanilla and melted butter.
3. Gently combined wet and dry ingredients.Add more evaporated milk if mixture is too thick.Stir in blueberries.
4. Melt a dab of butter in heated skillet.Drop batter by 1/4c. full and cook until golden, 1 to 2 minutes per side.
5. Serve with softened butter and warm syrup.

Adapted recipe from the Pioneer Woman's Cookbook