Mar. 7th 2013
STOP!
If you are hungry and haven’t had a good meal in a few hours…
You don’t want to read this blog!
You have been warned!
Tonight I made a new recipe. It’s not anything out of this world or dramatic in appearance.
They just came out so good that I had to share them!
They are….
Blueberry and Lemon Pancakes!
Ingredients:
1 3/4 cups All Purpose Flour
1/4 Salt
1 tablespoon heaping Baking Powder
1/3 cups Sugar
1 1/2 cups Milk
1 Lemon (juice and zest)
1 large Egg
1 1/2 teaspoons Vanilla
2 tablespoons melted Butter
1 pint of Blueberries
Directions:
Heat your griddle or skillet to medium.
In a large bowl, mix your dry ingredients (not blueberries). In a separate bowl, mix your wet ingredients (not blueberries). After mixing, add your wet ingredients to you dry ingredients. Mix until smooth, but may have a few limps in it. You want it thick as a normal pancake batter. If it looks too thin, add a little more flour. If it looks to thick, add a little milk. Once you have the batter right, add blueberries and gently stir them. Don’t over mix or you will break open your blueberries.
Grease you griddle or skillet with butter or cooking spray. Using a ladle, pour onto you cooking surface. Remember to leave enough space for them to spread out.
You will know when to flip them when you see small bubbles forming around the edges. You can peak too to see if they are golden brown. Flip and cook until golden brown on the other side.
Serve warm with Butter and Maple Syrup.
Next time I make these, I am going to use a Blueberry and Strawberry Compote instead of syrup. But you can see from the pictures… butter and syrup worked nicely too!
To see more photos of foods we have made
Visit our Facebook Fan Page and see our Album called Food!
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Click on James Madison below for instructions on how to enter!
Deadline is March 31st!
No Entry Required!
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