Lemon Blueberry Pancakes have shown up around the Internet in a variety of places lately, and they've had me salivating. So on Sunday morning, when I realized I had extra lemon to figure out what to do with, it seemed like the perfect time to try this recipe. I would have tried Pioneer Woman's recipe, but it calls for evaporated milk, of which I had none. So I did my typical thing and smelted together some other recipes to come up with this one.
Some recipes out there only call for lemon zest, and not the juice. In my opinion, the I added the juice of half a lemon. It probably added 2-3 tablespoons of liquid, which was perfect because the batter was a little thick. And it added a lemony flavor to the pancakes that was ah-mazing. I also used blackberries instead of blueberries because it was I had available. I'm telling you, these pancakes were the best I've ever eaten. The combination of lemon and blackberries was to die for. I'm sure it would have been at least that good with blueberries.
Here's the recipe:
Lemon Blackberry Pancakes
1 tbsp freshly grated lemon zest
2-3 tbsp fresh squeezed lemon
3/4 cup milk
1/4 cup loosely packed brown sugar
2 tbsp melted butter
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup blackberries
Whisk together egg, zest, lemon juice, milk, brown sugar and butter. In a separate bowl, mix together the flour, baking powder and salt. Add the milk mixture to the flour mixture and stir together just until combined. If your batter is a little dry, add more milk. I added more lemon juice to mine, just because I couldn't get enough. Stir in the blackberries.
I like to heat my griddle to 325 degrees. But if you don't have a temperature gauge, your griddle should be hot enough for water to sizzle when you splash a few drops on it. Butter the pan, and pour in your batter. I poured about 1/4 cup at a time, and it made us about 8 pancakes.
It took me of messy pancake making to figure out the secret of when to flip. If you are still working on it, here are a couple of tips. First, only flip once. Second, wait until the edges of the pancake seem dry, and there are bubbles in the center. Third, make sure your flipper is big enough to get most of the pancake on it.
As soon as I tasted these pancakes, I knew I had to share this recipe. I went around to my family and made them all taste it. It is lemony, and the lemon goes perfectly with the berries. I will be making these over and over again. PLEASE try them. You will not be disappointed.