Thin Lemon Pancakes With Sweetened Sour Cream And Blueberries Recipes

LEMON-BLUEBERRY PANCAKES

Lemon-Blueberry Pancakes image

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

Ingredients

1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
1 cup milk
1 egg
½ tablespoon butter, melted and slightly cooled
1 lemon, zested
2 teaspoons oil, or as needed
1 cup frozen blueberries, or as needed, thawed

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

LEMON BUTTERCREAM PANCAKES WITH BLUEBERRIES

Lemon Buttercream Pancakes With Blueberries image

Nothing can describe these, they are wonderful. My guys always have these with fresh blueberries, I like them plain but have done then with strawberries and raspberries. The work equally well with any berry. From a travelers website.

Provided by LAURIE

Categories Breakfast

Time 25m

Yield 12-15 pancakes, 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups buttermilk
1/2 cup sour cream
1/4 cup melted butter
2 eggs, separated
1/2 teaspoon vanilla
1/2 tablespoon freshly grated lemon zest
blueberries (or other berry)

Steps:

Have all ingredients at room temperature.
Sift together flour, sugar, salt and soda.
Whisk buttermilk, sour cream, butter and egg yolks.
Stir in vanilla and zest.
Whisk milk mixture into flour.
Let batter rest about 15 minutes.
Beat 2 egg whites into soft peaks and fold into batter.
Use about ¼ cup per pancake and drop on preheated griddle or frying pan.
Cook completely on one side.
Sprinkle on a few berries then turn to finish cooking.

Nutrition Facts : Calories 522.7, Fat 27.5, SaturatedFat 15.8, Cholesterol 188.7, Sodium 1128.6, Carbohydrate 54.6, Fiber 1.5, Sugar 15, Protein 13.9

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