The best delicious Lemon Brown Sugar Blueberry Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Brown Sugar Blueberry Pancakes recipe today!
Hello my friends, this Lemon Brown Sugar Blueberry Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Brown Sugar Blueberry Pancakes is amazingly delicious, and addictive, everyone will be asking for more Lemon Brown Sugar Blueberry Pancakes.
What Makes This Lemon Brown Sugar Blueberry Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Brown Sugar Blueberry Pancakes.
Ready to make this Lemon Brown Sugar Blueberry Pancakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 lg Egg
1 tb Freshly grated lemon zest
3/4 c Milk
3 tb Firmly packed dark brown
-sugar
2 tb Unsalted butter; melted,
-plus additional melted
-butter for brushing the
-griddle
3/4 c Plus 2 tablespoons all
-purpose flour
1 ts Double acting baking powder
1/2 ts Salt
1 c Blueberries; picked over
In a small bowl whisk together the egg, the zest, the milk, the brown
sugar, and 2 tablespoons of the butter. In a bowl, whisk together the
flour, the baking powder, and the salt, add the milk mixture, and whisk the
batter until it is just combined. Stir in the blueberries. Heat a griddle
over moderately high heat until it is hot enough to make drops of water
scatter over its surface and brush it with some of the additional melted
butter. Pour the batter onto the griddle by 1/3 cup measures and cook the
pancakes for 2 minutes on each side, or until they are golden. Transfer the
pancakes as they are cooked to a plate and keep them warm. Serve the
pancakes with the blueberry syrup.
Yield: six 5-inch pancakes
Yields
1 Servings
Leave a Reply