Lemon Blueberry Pancakes

After watching the Pioneer Woman on Food Network, I was anxious to try her Lemon Blueberry Pancakes.

I doubled the recipe because the recipe says only 4 servings (not sure how many pancakes per person).  It made a lot of pancakes (not sure how many total), but I froze what was left over.  I also didn't use all the butter she called for.  She says to pour 2 tablespoons of melted butter into the batter--I went with about 1/2 tablespoon to cut the fat.  On the show, she mashed down the pancakes a bit with the spatula after she flipped them.  I did this, too--it helped "pop" the blueberries so they kind of melted into the batter.  She also calls for cake flour, but I used all purpose.  And, some reviews have said they thought the batter was a bit runny.  It did seem a little on the runny side, but they cooked just fine.

 Ingredients

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.