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Categories:Viewed: 26 - Published at: 7 months ago
Ingredients
- 1 1/2 cups plus 1 tablespoon cake flour
- 3 tablespoons sugar
- 1 heaping tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups evaporated milk (more if needed)
- 1 lemon, zested and juiced (more juice if lemon isn't very juicy)
- 2 tablespoons butter, melted, plus more softened for serving
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 cup blueberries
- Maple or pancake syrup, warmed, for serving
Method
- Heat a heavy skillet or grill over medium-low heat.
- In a medium bowl, mix the flour, sugar, baking powder and salt.
- Set aside.
- In a separate bowl, mix the evaporated milk, lemon zest and juice.
- Allow to sit for 5 minutes, then add the egg and vanilla.
- Mix to combine.
- Pour the wet mixture into the dry ingredients.
- Stir gently to combine.
- Stir in the melted butter.
- Splash in more evaporated milk if the mixture is overly thick.
- Stir in the blueberries.
- Melt a little of the softened butter in the heated skillet.
- Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
- Serve with more softened butter and warm syrup.
