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Lemon Blueberry Pancakes
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Categories: American Recipes, Berry Recipes, Breakfast, California Cuisine, Pancakes
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Total Time: 25 min.

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 (I personally favor the simple combination of lemon glaze and butter). If you can't serve the pancakes right of the stove, preheat the oven to 200 degrees F and stack finished ones in some foil.

1 large egg
1 tablespoon lemon zest - grated
3/4 cup buttermilk
3 tablespoons brown sugar - packed
2 tablespoons butter - melted and cooled
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1/4 cup pecans - coarsely chopped

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.


Calories: 168 Calories From Fat: 50%
Protein: 3g Carbohydrate: 19g
Cholesterol: 62mg Sodium: 483mg


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