Breakfast, the meal that welcomes you to your day, should be flavorful and packed with energy (my code word for carbs), so these pancakes are perfect. The lemon and blueberry flavors are fantastic together, and if you serve them with buttermilk syrup, well, you’ll find yourself having seconds and late for work. Which will probably be just fine if you take your boss a plateful . . . .
1½+ c evaporated milk
1 lemon (zest and juice)
1½+ c cake flour
¼ t salt
4 t baking powder
3 T sugar
1 egg
1½ t vanilla
2 T butter, melted
1¼ c blueberries
In bowl mix evaporated milk, lemon zest and lemon juice. Let sit 5 minutes. Meanwhile, sift flour, salt, baking powder and sugar and set aside. Add egg, vanilla, and butter to milk/lemon mixture. Stir. Add dry ingredients and stir just until combined. Add more milk/flour to achieve desired consistency. Stir in blueberries. For each pancake, pour ¼ cup batter onto hot griddle or skillet and cook both sides until golden. Serve with butter and/or syrup.
Source: Tasty Kitchen
