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Pancakes: Lemon Blueberry Pancakes




Source of Recipe


Mildred DiMeo


List of Ingredients




1 egg
1 cup flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon rind
1 teaspoon lemon juice
1/2 cup fresh or frozen (thawed) blueberries


Recipe



Beat egg until fluffy; beat in remaining ingredients except blueberries just until smooth. Stir in blueberries. Grease heated griddle. For each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.