Homemade Blueberry and Lemon Pancakes Recipe
Blueberry and lemon pancakes are a breakfast that appears in many American homes on weekends, when there’s more time for frying. Fluffy little cakes with pieces of fruit and a delicate lemon aroma taste a bit like a cross between a crepe and a muffin. They’re a great way to use fresh or frozen blueberries both in season and out of it.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour - 200 g
- baking powder - 2 teaspoons
- sugar - 30 g
- salt - 0.25 teaspoons
- milk - 250 ml
- egg - 1 piece
- butter - 40 g
- blueberries - 120 g
- lemon zest - 1 teaspoon
- lemon juice - 1 tablespoon
- vegetable oil - 1 tablespoon
Main Ingredient:
wheat flour
Preparation
- In a bowl, mix the flour, baking powder, sugar and salt. The dry mixture should be uniform, with no lumps of baking powder.
- In a second bowl, whisk the egg with the milk, melted (cooled) butter, lemon juice and grated lemon zest.
- Pour the wet ingredients into the dry and gently mix with a spoon or whisk just until combined – it’s fine if small lumps remain. Overmixing will make the pancakes tough.
- If you’re using frozen blueberries, do not thaw them first. Gently fold the blueberries into the batter, trying not to crush them.
- Heat a pan with a little oil over medium heat. When hot, reduce the heat to medium-low.
- Spoon about 2 tablespoons of batter per pancake onto the pan, leaving space between them. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges look set.
- Flip the pancakes and fry for another 1.5–2 minutes, until golden. Adjust the heat as needed so they don’t burn.
- Transfer the cooked pancakes to a plate and cover with a cloth so they don’t cool down. Serve immediately, for example with yogurt, maple syrup or honey.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover pancakes can be stored in the fridge for up to 2 days and reheated in a dry pan or toaster until warm. Frozen pancakes can be reheated straight from the freezer in a low oven or toaster, which makes them a quick weekday breakfast.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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