LEMON-BLUEBERRY PANCAKES
One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.
Provided by IronChefLaurie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, sugar, and salt in a large bowl.
- Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
- Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g
LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING
Provided by Katie Lee Biegel
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
- Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
- Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
- Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.
BLUEBERRY SOUR CREAM PANCAKES
When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana
Provided by Taste of Home
Time 25m
Yield about 20 pancakes (3-1/2 cups topping).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
LEMON-SOUR CREAM PANCAKES
Up your pancake game with our Lemon-Sour Cream Pancakes. Lemon-Sour Cream Pancakes have just the right amount of tangy zing to start off your day.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings, 3 topped pancakes each
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking soda and salt.
- Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
- Serve topped with blueberries and syrup.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.9863 g, Sugar 0 g, Protein 7 g
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