Lemon Blueberry Pancakes Dos

For our family reunion this year (my immediate family totals 30 people now!) we divvied out the meals to make it easier on everyone.  Carolyn and I picked up a breakfast, (because who’s kidding, we’d both rather be trying a new pancake or waffle recipe any day), and came across this one, Lemon Blueberry Pancakes.  I know you’re saying to yourself, but Nicole, you’ve tried a million variations of Blueberry pancakes.  Aren’t you satisfied yet?  The answer is NO people.  I will always be trying new variations of my favorite pancake because every time I try a new one I find it exciting and delicious and just a little different than the last.  (Although it truth be told, I do have a favorite basic recipe that I use most often.)  This one was no exception.  Everyone loved them, especially when we put it over the top with Buttermilk Syrup!  Oh it was so yummy!  You should definitely make this, especially if you have an insatiable love for blueberries and lemon (and pancakes) as I do!

Side note: If you have picky eaters like, you know, all of my nieces and nephews (so what if I myself was an extremely picky eater most of my life), I made the lemon pancakes for them, sans blueberries, and the freshness of the lemon was a delicious twist on a regular pancake too.  They loved it (all minus one who shall not be named and ate toast for 2 mornings).

Lemon Blueberry Pancakes

from About.com, Southern Food

Ingredients:

1 large egg

1 cup all-purpose flour

3/4 cup milk

1 tablespoon sugar

2 tablespoons vegetable oil

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons finely grated lemon zest

1 teaspoon lemon juice

1/2 cup fresh blueberries, or use frozen thawed blueberries

Preparation:

Beat egg until frothy; beat in remaining ingredients except blueberries, beating just until smooth. Gently stir in blueberries. Grease a heated griddle. Cook as usual.  Serve with Buttermilk Syrup if you want to make it exceptional.

Oh look, the picky-eater herself.