LEMON BLUEBERRY PANCAKES
Provided by Ree Drummond : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a heavy skillet or grill over medium-low heat.
- In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
- In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
- Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
- Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
- Serve with more softened butter and warm syrup.
Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams
LEMON-BLUEBERRY PANCAKES (PIONEER WOMAN)
From Ree Drummond's blog and featured on her new Food Network show. I especially liked this recipe because it isn't over-sweet and it is nice and light. I did find the batter a little on the runny side and had to add a bit more cake flour, but overall a lovely breakfast treat!
Provided by SharleneW
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat heavy skillet or grill over medium low heat.
- In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
- In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
- Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
- Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
- Serve with softened butter and warm syrup.
Nutrition Facts : Calories 461.4, Fat 14.8, SaturatedFat 8.5, Cholesterol 89.2, Sodium 588.5, Carbohydrate 69.8, Fiber 2.6, Sugar 14.3, Protein 13.1
GLUTEN-FREE LEMON-BLUEBERRY PANCAKES
These are my favorite pancakes. I used Meyer lemons from my uncle's tree to prepare these - If you have access to this sweet, juicy variety I recommend using them. If not, a regular lemon will certainly do. I prefer them with real eggs and rice milk, but you can use egg replacer and any type of milk replacement. Try raspberry jam on them instead of syrup... it works wonderfully with the flavor and texture of the pancakes. If you use a pancake mix besides Pamela's, be sure to use the right ration of liquid that it calls for.
Provided by Whats Cooking
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 8
Steps:
- Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
- Fold blueberries in gently.
- Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side.
- Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.
Nutrition Facts : Calories 56.2, Fat 4.2, SaturatedFat 1.2, Cholesterol 39.5, Sodium 26.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.7, Protein 2.1
LEMON BLUEBERRY PANCAKES
These are a nice change from your everyday pancakes. The lemon, blueberry, buttermilk flavors go nicely with the brown sugar, but plain sugar is fine. Also, I thought that the pecans are a nice touch, but any nut or no nuts are fine. Serve the pancakes with your favorite syrup. If you can't serve the pancakes right of the stove, preheat the oven to 200°F and stack finished ones in some foil.
Provided by SnowHat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
- Set aside.
- In a large bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet ingredients.
- Stir until just combines.
- Stir in blueberries and pecans.
- Spray a nonstick skillet with butter spray.
- Heat over medium high heat.
- When skillet is hot, add 1/4 cup of batter.
- Cook until the edges of the pancake bubble and burst.
- Turn over with spatula.
- Cook until underside is golden brown.
- Repeat with remaining batter.
- Serve with favorite syrup.
Nutrition Facts : Calories 294.7, Fat 12.7, SaturatedFat 4.8, Cholesterol 70, Sodium 493.1, Carbohydrate 39.8, Fiber 2.4, Sugar 16.3, Protein 6.9
LEMON-BLUEBERRY PANCAKES
One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.
Provided by IronChefLaurie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, sugar, and salt in a large bowl.
- Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
- Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g
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